Homemade matzo ball soup for Passover or anytime!
Fluffy matzo balls in a light, clear broth.
Add chicken meat for a heartier meal.
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When it comes to matzo ball soup, the fluffy matzo balls are the real stars of the show.
They float in a clear chicken broth with some carrots and celery, but thats about it!
Passover dinner would not be the same without a bowl of this light, brothy matzo ball soup.
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meat-filled dumplings) for a really deluxe bowl!
They stay on the bottom of the pot.
Proper matzo balls (a.k.a.
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“floaters”) should bob to the surface of the pot while they’re cooking.
Can You Free Matzo Balls?
The texture may not be be quite as perfectly fluffy, but yes, you might freeze matzo balls!
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Cook them first, then let them fully cool and blot them dry.
Reheat matzo balls from frozen by gently simmering in chicken stock or broth until warmed through.
More Great Passover Recipes!
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Stir in the matzo meal.
When the water is boiling, turn the heat down to medium-low.
Use your hands to roll the matzo ball mixture into approximately 1-inch balls.
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As you finish rolling each ball, gently drop it into the simmering water.
Add the sliced carrots and celery and reduce the heat to low.
Simmer the vegetables in the broth until theyre tender, about 5 minutes.
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Turn off the heat and keep the broth covered so it stays hot while the matzo balls finish cooking.
Garnish each bowl with a sprinkle of parsley or dill and a few grinds of black pepper.
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