Matzo Ball Soup

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 4 large eggs
• 1/4 cup vegetable oil
• 1 cup matzo meal
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh dill, chopped
• 3 quarts chicken broth
• 2 medium carrots, sliced
• 2 celery stalks, sliced

Directions

1. Whisk eggs and oil together in a bowl, then stir in matzo meal, salt, pepper, and dill until a soft dough forms. Cover and refrigerate for 30 minutes.
2. Bring a large pot of salted water to a boil. With wet hands, roll the chilled dough into 1-inch balls and gently drop them into the boiling water.
3. Cover the pot and cook the matzo balls on a low boil for 35 minutes without lifting the lid, then remove with a slotted spoon and set aside.
4. In a separate large pot, bring the chicken broth to a simmer over medium heat and add the carrots and celery. Cook until the vegetables are tender, about 15 minutes.
5. Add the cooked matzo balls to the broth and let them warm through for 5 minutes before serving.

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