Recipe: <!-- -->Classic Matzo Ball Soup<!-- -->
Here’s our version of a classic — it’s great as the prelude to a holiday meal, but also hearty and savory enough to stand on its own. Poaching chicken breast right into the broth gives the soup...
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring spoon
- Pot
- Stove
- Chef's knife
- Cutting board
- Refrigerator
- Ladle
- Serving bowl
- Plastic wrap
Ingredients
- 4 large eggs
- 3 tablespoons canola oil
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 3/4 teaspoon fine sea salt, divided
- 1/4 teaspoon ground black pepper, plus more for serving
- 1 cup matzo meal
- 3 tablespoons seltzer or water
- 8 cups low-sodium chicken broth
- 1 large boneless, skinless chicken breast (about 10 ounces)
- 1/2 cup small onion, diced
- 2 carrots, thinly sliced
- 1 celery stalk, thinly sliced
- 3 tablespoons roughly chopped fresh dill
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