Ingredients
Scale
For the Matzah Balls
- 4 large eggs, whisked
- 2 tablespoons vegetable oil
- 1/4 cup seltzer, club soda, or sparkling water
- 1 cup matzah meal
- 1/2 teaspoon kosher salt
For the Soup
- 6 cups chicken stock
- 1 large carrot, diced
- 1 celery stalk, diced
- Fresh dill, optional, for topping
Instructions
- Make the matzah mixture: In a bowl, combine the eggs, vegetable oil, seltzer, matzah meal, and salt. Stir until everything is evenly combined.
- Let it chill: Cover the mixture and refrigerate for 1 hour, or until thoroughly chilled.
- Shape the mini balls: Wet your hands with water. Scoop about 1 teaspoon of the chilled mixture at a time and gently roll into small balls.
- Cook the matzah balls: Bring a large pot of lightly salted water to a boil. Carefully add the matzah balls, reduce the heat to a gentle simmer, cover, and cook for about 15 minutes, or until the balls are soft and fluffy.
- Make the soup: While the matzah balls cook, heat the chicken stock in a separate pot. Add the carrots and celery and simmer until the vegetables are tender.
- Bring it together: Transfer the cooked matzah balls to the warm chicken stock. Ladle into bowls and finish with fresh dill if desired.
Notes
- Keep your hands wet: Damp hands make the sticky matzah mixture much easier to roll.
- Don’t skip the chill: Refrigerating the mixture helps it firm up and makes shaping easier.
- Keep them small: A teaspoon of mixture makes perfectly bite-sized matzah balls.
- Cook gently: A gentle simmer helps the matzah balls stay light and fluffy.
- Make ahead: Prepare the matzah ball mixture up to a day ahead and keep refrigerated until you’re ready to cook.
