One of our favorite soups is Matzo Ball Soup…it’s Jewish soul food. While there are a plethora of opinions on how to make the best matzo balls, my all-time favorite way is to use a mix…seriously. Both Streit’s & Manischewitz make a delicious matzo ball & soup mix…why re-create the wheel when there is something perfectly delicious that will make your entertaining easier? I “fancy” up the matzo balls in this recipe by adding fresh chives, parsley & dill that give the matzo ball soup a wonderful fresh flavor. The matzo balls are also beautiful for Passover & Spring. Enjoy!
1 box Manischewitz or Streit's Matzo Ball & Soup Mix
2 large eggs
2 tablespoons vegetable or canola oil
6 sprigs fresh chives
¼ cup fresh parsley leaves
⅛ cup fresh dill
zest of 1 Meyer lemon
dill as garnish
In a large stock or soup pot, add the soup mix & add 10 cups cold water. Bring the soup to a boil, then simmer.
Rough chop the chives.
Crack the eggs into a food processor. Add the vegetable oil, chives, parsley & dill. Process till the herbs are finely chopped.
Add the zest to the food processor. Pulse till well-combined.
Pour the matzo meal to a bowl. Add the lemon herb egg mixture to the matzo meal. Blend with a fork until well-combined. Refrigerate for about 15-20 minutes.
When ready to roll the matzo balls, wet your hands. Using a teaspoon, scoop about a teaspoonful of matzo ball dough, & roll into a ball. Place into the hot soup. When all the matzo balls are rolled & in the soup, bring the soup to a boil, then reduce the heat to low, cover & cook for 20 minutes.
Ladle 1-2 matzo balls into a bowl. Ladle some of the hot soup over the matzo balls. Garnish the matzo ball soup with a sprig of fresh dill & serve.