Matzo Ball Soup

‘Happy Holidays’ can represent a variety of celebrations these days. In fact, Yuletide presents a wonderful opportunity to ensure residents of all denominations are catered for.

With the cold weather approaching, our Matzo Ball soup is a lovely nod to our Jewish friends. The purported curative powers of this soup (aka ‘Jewish penicillin’) will see it as a welcome addition on any menu.



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Method

  1. Place matzo meal, oil and egg in a bowl. Season with salt. Mix until just combined. Roll into small balls.

  2. Bring stock to the boil over high heat. Reduce heat to medium. Add matzo balls.

  3. Cook for 25 minutes, adding carrot and parsnip in the last 15 minutes, or until matzo balls are cooked through and vegetables tender.

  4. Using a slotted spoon, transfer matzo balls to bowls. Top with stock mixture. Serve sprinkled with chopped dill.