As a child my favorite Jewish holiday was Passover. On the first or second night of Passover families gather for a Seder, a ritual meal where we retell the story of Passover through stories, songs, and prayers. To start off the meal, many families enjoy matzoh ball soup, which is traditionally a chicken and vegetable soup with dumplings made out of matzoh meal (or ground matzoh) and is usually the kids’ favorite part of the dinner. You don't have to be Jewish to enjoy matzoh ball soup. Here is a quick and easy recipe I found in my Grandmother's recipe box.
1 pkg. (4.5 oz) matzoh ball mix
1/2 cup vegetable oil
2 tsp. salt
64 oz. reduced-sodium chicken or vegetable broth
3 large carrots, sliced
3 stalks celery, sliced
1 Tbsp. chopped fresh dill
¼ tsp. black pepper, or to taste
- Prepare the matzo ball mix according to the package directions.
- Set a large pot of water to boil. Once it boils, add the salt to the boiling water. Using wet hands, gently form the matzoh ball mixture into one-inch balls and carefully drop them into the water. Cover the pot, reduce the heat to a low boil, and cook them for 30 minutes.
- After adding the matzoh balls to the boiling water, bring the broth to a boil in a separate large pot. Add the carrots and celery and simmer them for 15 minutes.
- Using a slotted spoon, carefully remove the cooked matzoh balls from the water and add them to the pot with the vegetables. Add the dill and black pepper and serve it hot.