Passover Recipe: Matzo Ball Soup

Ingredients:

• 4 eggs
• 1 cup matzo meal
• 1/4 cup vegetable oil
• 1/4 cup water or chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 cups chicken broth
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• Fresh dill for garnish (optional)

Instructions:

1. In a large bowl, beat the eggs well. Stir in the matzo meal, vegetable oil, water or broth, salt, and pepper until well combined. Cover and refrigerate for at least 30 minutes.
2. In a large pot, bring the chicken broth to a simmer. Add the sliced carrots and celery.
3. While the broth is simmering, form the matzo mixture into small balls, about 1 inch in diameter.
4. Carefully drop the matzo balls into the simmering broth. Cover and simmer for about 30 minutes, or until the matzo balls are cooked through and tender.
5. Ladle the soup into bowls, making sure to include some of the vegetables and matzo balls in each serving. Garnish with fresh dill if desired.