This soup, actually my mother's recipe, is traditionally served at Passover, but it's so good that my family likes to make it all year round. A little chicken stock goes into the matzo balls, and the rest makes up the soup base. You can also use canned chicken broth, but for the best-tasting and most authentic soup, we think nothing beats homemade chicken stock.
Active time: 40 min Start to finish: 1 1/2 hr
·Matzo-ball mixture can be chilled up to 1 day.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Make matzo balls:
Step 1
Beat together eggs and oil in a bowl. Add matzo meal, almonds, dill, salt, pepper, cinnamon, and 1/3 cup stock, stirring until blended. Cover surface of mixture with plastic wrap and chill at least 2 hours.
Shape and cook matzo balls:
Step 2
Bring a 6-quart pot of salted water to a simmer.
Step 3
Roll matzo mixture into 1-inch balls (about 25) with dampened hands and transfer to an oiled plate.
Step 4
Cook matzo balls in simmering water, covered, until cooked through, about 40 minutes. To test for doneness, halve a matzo ball: It should have a moist, uniform texture (if it's not quite ready, there will be a dry, yellowish center).
Step 5
While matzo balls are cooking, bring remaining 6 cups stock to a simmer and season with salt and pepper. Transfer matzo balls with a slotted spoon to broth and simmer, uncovered, 5 minutes. Serve hot.
