Matzo Ball Soup
  • 3 quarts of chicken stock (homemade if you have it)
  • 2 eggs, lightly beaten
  • ½ cup chopped carrot
  • 2 T vegetable oil
  • ½ cup matzo meal
  • 1 t salt (Kosher, of course) - if you're not using homemade stock, cut back a bit on the salt
  • few grinds of black pepper
  • 1 sprig chopped parsley
  1. Mix all ingredients except the chicken stock together in a large bowl
  2. Add enough chicken stock to make the dough easy to handle (a tablespoon or two)
  3. Refrigerate for 30 minutes
  4. While the dough is in the refrigerator, heat a large stock pan full of water until the water is simmering
  5. Also, heat the stock in a large pan, add the carrots and let it cook until the carrots are soft - about 20 to 30 minutes
  6. After carrots are soft, add parsley then let simmer on low until the matzo balls are ready
  7. Form dough into small balls
  8. Drop into boiling water and let cook until done through - 30 to 45 minutes
  9. Put a matzo ball or two into a large bowl and spoon on broth. Add a little more chopped parsley right before you serve it.
Recipe by The Rocky Mountain Woman at