Traditional Matzoh Ball Soup
Serving Size / Yield
- 2 Large Eggs
- 1 Large Egg White
- ½ tsp Salt
- ¾ cup Matzo Meal
- 1 Tbsp Canola Oil
- 3 Tbsp Cold Water
- 8 cups Rotisserie Chicken Broth
- 1 Large Carrot, peeled and chopped
- 1 Onion, chopped
- 1 cup Broccoli Florets
- 1 cup sliced Mushrooms
- 2 Tbsp Chopped Fresh Dill or Parsley
Whisk together whole eggs, egg white and salt in a mixing bowl. Whisk in matzo meal, oil and cold water. Cover and chill the mixture at least 1 hour or overnight.
Bring broth to a boil in a large pot. Add carrot and onion, reduce the heat to medium-low and cook for 5 minutes.
Gently roll the chilled matzo dough by level teaspoonfuls into balls, dropping them into the simmering broth as you work. Cook the matzo balls, covered, for 15 minutes. Do not lift the lid: the broth must simmer rapidly to allow the matzo balls to expand properly. Uncover the pot, add broccoli and mushrooms and simmer until the broccoli is just tender, 2 to 3 minutes. Ladle into bowls, sprinkle with dill or parsley and serve.