Ingredients
⅓ cup parsley
roughly chopped
2 cups coarse matzo meal
4 eggs
2 tbsp vegetable oil
plus 2 tablespoons for sautéing
½ cup soda water
4 cups salted water or chicken stock
for cooking the matzo balls
2 small carrots
sliced
2 litres chicken stock
to taste salt and pepper
Allergy Advice
Contains Eggs
Contains Gluten
Equipment
- 1 large mixing bowl
- 1 small bowl
- 1 large saucepan
- 1 large heavy-based saucepan
Instructions
- In a large mixing bowl, stir the eggs (don't whisk) and add the oil, soda water, matzo meal and salt and pepper to taste. Stir gently until just combined, cover and refrigerate for at least two hours.
- Fill a small bowl with iced water and keep nearby. Dip your hands in the iced water and gently form 4cm balls from the matzo meal mixture. Dip your hands in the iced water between making each ball.
- Fill a large saucepan with enough salted water or chicken stock (about 4 cups) to allow balls to move freely, bring to a boil then reduce to a simmer. Allow to cook for thirty minutes.
- Remove the balls and set aside on a plate, discarding the cooking liquid.
- Bring a large heavy-based saucepan to medium heat, add 2 tablespoons oil. Sauté carrot, then add the additional stock.
- Prepare bowls by adding two balls and ladling the soup over this. Sprinkle with parsley and serve immediately.
Notes
Tip
The stock or water you use to cook the matzo balls will go cloudy during the cooking, so don’t be tempted to reuse it in the soup as the finished soup should be clear.
Tip
The better the chicken stock you use here, the better the soup. I recommend homemade chicken stock for this recipe, not store-bought (unless its made by the butcher etc.)
