Description
A delightful and comforting homemade matzo ball soup infused with a fresh lemon-dill twist, perfect for any occasion.
Ingredients
Scale
- 4 cups chicken broth
- 1 cup water
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup fresh dill, chopped
- 1 lemon, zested and juiced
- Salt and pepper to taste
- Carrots, sliced (optional)
- Celery, sliced (optional)
Instructions
- In a large pot, combine chicken broth and water, and bring to a simmer.
- In a bowl, mix matzo meal, eggs, vegetable oil, dill, lemon zest, lemon juice, salt, and pepper until well combined.
- Refrigerate the matzo ball mixture for 30 minutes.
- Form the mixture into balls and drop them into the simmering broth.
- Add sliced carrots and celery if desired.
- Cover and cook for about 20 minutes, or until the matzo balls are cooked through.
- Serve hot, garnished with additional dill if desired.
Notes
- For a richer flavor, use homemade chicken broth.
- Adjust the amount of lemon juice according to your taste preference.
- Matzo balls can be made ahead of time and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg