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Matzo Ball Soup

. Posted in Passover-Friendly Recipes.

Adapted from Smitten Kitchen
Makes 8 to 12 matzo balls

Matzo Balls
1/2 cup matzo meal
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chicken stock

Soup
2 to 3 quarts chicken stock
2 carrots, thinly sliced

Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes.

Bring 1 1/2 quarts of well-salted water to a brisk boil in a medium sized pot.

Reduce the flame. Run your hands under water so they are thoroughly wet. Form matzo balls by dropping spoonfuls of matzo ball batter approximately 1-inch in diameter into the palm of your wet hands and rolling them loosely into balls. Drop them into the simmering salt water one at a time. Cover the pot and cook them for 30 to 40 minutes.

About ten minutes before the matzo balls are ready, bring prepared chicken stock to a simmer with the sliced carrot in it. Ladle some soup and a couple matzo balls into each bowl. Serve immediately.