There is nothing more comforting (and delicious) than the perfect bowl of matzo ball soup.
4 matzo meal (approximately 1 cup)
4 large eggs
1/4 cup vegetable oil
1/4 cup chicken broth (or vegetable broth for a vegetarian version)
1 teaspoon salt
1/4 teaspoon black pepper
8 cups chicken broth (or vegetable broth)
2 carrots, peeled and sliced
2 celery stalks, sliced
Salt and pepper to taste
Fresh dill, finely chopped
In a large mixing bowl, combine the matzo meal, eggs, vegetable oil, chicken broth, salt, and pepper. Mix until well combined. The mixture may be quite sticky. If it feels too loose, you can add a little more matzo meal. Cover the bowl and refrigerate the mixture for at least 1 hour. This will allow the matzo mixture to firm up and become easier to handle.
While the matzo mixture is chilling, prepare the soup base. In a large pot, bring 8 cups of chicken or vegetable broth to a simmer. Add the sliced carrots and celery to the pot and let them cook until tender, about 10 minutes. Season with salt and pepper to taste.
Once the matzo mixture has chilled, remove it from the refrigerator. Wet your hands with water to prevent sticking, and shape the mixture into golf ball-sized balls. Gently drop the matzo balls into the simmering broth.
Cover the pot and let the matzo balls cook in the soup for about 20 minutes. They will become light and fluffy.
Serve the matzo ball soup hot, garnished with freshly chopped dill, if desired.