Dilled Matzo Ball Soup

MEGHAN MARKLE’S FAVOURITE RECIPES

#FoodiesForMeghan

We’ve paused for few days the pubblication of #sussexsquad’s recipe, but don’t worry! We celebrate Meghan’s birthday and so we suggest to take a look to her favourite recipes! Take inspiration!

Consider to participate to our GIVE-AWAY, follow this link to all details. You can win 1 of 3 “Together-our community cookbook“

Dont’ forget we have a foundraiser #inspiredByMeghan running till the 15th of september, help sub-african girls to go to school, follow this link and donate!!

NOW THE RECIPE OF TODAY

https://www.purewow.com/food/meghan-markle-recipes/slide17

https://theviewfromgreatisland.com/dilled-matzo-ball-soup/

From The Tig: “The comfort of warm silken broth, of mild onion flavor, and fluffy yet textured matzo balls lapping in a full bowl of feel-good soup.”

Ingredients

matzo balls

• 2 eggs
• 2 Tbsp vegetable oil
• 1/2 cup finely ground matzo
• 1 tsp salt
• 2 Tbsp seltzer water or broth
• 1/2 cup finely chopped fresh dill

soup

• 2 Tbsp butter
• 1 onion chopped
• 4 carrots peeled and sliced
• 5 stalks celery sliced (I use the inner stalks and chop the leaves, too)
• 8 cups chicken stock
• approx. 3 cups cooked chicken meat I used the breast meat from a rotisserie chicken
• 2 bay leaves
• salt and fresh pepper to taste
• large handful fresh parsley chopped

Instructions

• First make the matzo balls. Beat the eggs and add in the oil.
• Mix in the matzoh and salt.
• Add the water and dill and mix thoroughly. Cover and refrigerate for about 30 minutes.
• Using a scoop or small spoon, make rounded balls out of the dough and set on a tray. I used a 1 1/4 inch scoop and got 21 balls.
• Bring lots of salted water to a boil and drop the matzoh balls in. Cover, lower the heat slightly, and let them simmer for about 15 minutes. Gently remove them to a plate.
• To make the soup, melt the butter in a soup pot and saute the onion and carrot for about 10 minutes.
• Add the celery and cook for another few minutes.
• Add in the stock, chicken meat, bay leaves and salt and pepper. Bring to a simmer and cook gently for about 15 minutes. Don’t cook so long that the carrots become soft and mushy.
• Just before serving, put the matzo balls into the soup and heat them through.
• Finish with a large handful of chopped fresh parsley and garnish with some dill leaves.