Dill-licious Matzo Ball Soup

Some food are hard to vegetarianize. I was worried when I started this soup that without the traditional fatty chicken broth it would be bland and boring. The solution I arrived at was to kick up the other flavors in the dish - specifically the onions, black pepper, and dill - in order to make an intense, spicy broth. The result was delicious (can't bring myself to make the pun twice). This recipe is also paradoxical because it makes a traditional passover soup that you can't eat for passover, due to the addition of baking powder. The original recipe didn't call for it, so you probably don't need it, but I decided to add it in just to make sure that my matzo balls were very light and fluffy.



Matzo Ball Soup
(makes about 10 matzo balls or 3ish servings)

1/2 cup matzo meal
2 eggs
2 tbs oil
2 tbs broth, water, or seltzer
1/2 bunch dill, finely chopped*
1 tsp baking powder
salt & lots of pepper

3 cans (~6 cups) vegetable broth
1/2 bunch of dill, roughly chopped*
1 medium onion, diced
~5 carrots, diced

*if you didn't buy it in a pre-packaged grocery store bunch, use your judgment but don't skimp.

Make the matzo dough by combining all of the first list of ingredients. taste and adjust the seasoning. Cover with plastic wrap and refrigerate for at least 30 minutes.

Heat up the vegetable broth. Add in the onions and dill and simmer for a few minutes. Add in the carrots and simmer until they're soft (don't overcook them, mushy carrots suck!).

Heat up a largish pot of water. When it's boiling, turn it down to a gentle boil. Roll the matzo dough into small balls (they double or triple in size when cooked. aim to make around 10) and drop them into the water. Cover and simmer about 20 minutes, or until cooked through. All the matzo balls to the soup and serve. Enjoy!