Matzo Ball Soup With Dill-Horseradish Pistou Recipe

Cooking Directions

• STEP 1.In a bowl, mix together matzo meal, eggs, melted schmaltz or vegetable oil, seltzer water, salt, and pepper.
• STEP 2.Cover the bowl and refrigerate the mixture for at least 30 minutes.
• STEP 3.Bring a pot of salted water to a boil and drop spoonfuls of the matzo ball mixture into the boiling water.
• STEP 4.Reduce the heat to a simmer and cook the matzo balls for about 20 minutes, or until they are cooked through and fluffy.
• STEP 5.In a separate pot, heat chicken broth and add carrots, celery, and onions. Simmer until the vegetables are tender.
• STEP 6.To make the dill-horseradish pistou, blend together fresh dill, horseradish, garlic, lemon juice, olive oil, salt, and pepper.
• STEP 7.Serve the matzo ball soup with a spoonful of the dill-horseradish pistou on top.

Cooking Tips

• Refrigerating the matzo ball mixture helps the matzo balls hold their shape when cooking.
• Make sure the water is simmering gently when cooking the matzo balls to prevent them from falling apart.
• You can make the matzo balls in advance and store them in the refrigerator until ready to use.

Storage and Serving

• Leftover matzo ball soup can be stored in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave until heated through.
• Serve the matzo ball soup with a sprinkle of fresh dill and a side of crusty bread for a complete meal.