Creative Matzo Ball Soup

This delightful matzo ball soup combines traditional flavors with a creative twist. The fluffy matzo balls are infused with fresh herbs and a hint of lemon, served in a rich, aromatic broth filled with vibrant vegetables. Perfect for a comforting meal, this recipe respects dietary restrictions while offering a refreshing take on a classic dish.

Ingredients:

• 1 cup matzo meal
• 4 large eggs
• 1/4 cup vegetable oil
• 1/4 cup water or chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest
• 8 cups chicken or vegetable broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• Fresh lemon slices for garnish

Instructions:

1. In a large bowl, whisk together the eggs, vegetable oil, water or chicken broth, salt, black pepper, dill, parsley, and lemon zest until well combined.
2. Gradually stir in the matzo meal until a dough forms. Cover and refrigerate for at least 30 minutes.
3. In a large pot, heat a drizzle of oil over medium heat. Add the onion, garlic, carrots, and celery, sautéing until tender, about 5-7 minutes.
4. Pour in the chicken or vegetable broth and add the bay leaf. Bring to a simmer.
5. While the broth is heating, bring a separate pot of salted water to a boil. Wet your hands and form the chilled matzo mixture into balls about the size of a golf ball.
6. Carefully drop the matzo balls into the boiling water and cook for about 20 minutes, until they expand and float to the surface.
7. Once cooked, transfer the matzo balls to the soup pot. Simmer for an additional 5 minutes to allow the flavors to meld.
8. Serve hot, garnished with fresh lemon slices and additional herbs if desired.