Matzo Ball Soup with Spring Vegetables

Matzo Ball Soup with Spring Vegetables


Matzo Balls:

2 Tbsp canola or sunflower oil

2 large eggs, beaten

1/2 cup matzo meal

2 Tbsp chicken broth or water

1 tsp salt

1/2 tsp dried dill (or 1 Tbsp chopped fresh) (optional)

1 Tbsp chopped chives (optional)


2 quartz chicken broth

1-2 carrots, chopped

2-4 cups chopped spring vegetables: baby bok choy, baby kale, arugula, spinach, asparagus, etc.


For Matzo Balls:

Combine eggs, oil, and broth/water.

Add remaining ingredients and stir until combined.

Chill for 15 minutes minimum.

For Soup:

In the meantime, bring 2 quarts chicken broth to a simmer and add carrots and vegetables. Simmer for 5-10 minutes.

Bring pot to a boil and bring matzo ball mixture out of the refrigerator.

Form matzo balls 1 inch in diameter and drop into the pot.

Reduce heat to a low simmer and cover.