Matzo Ball Soup

Name: Matzo Ball Soup
Yield: 10 to 12
Ingredients: For the Soup:; 1 (4 to 5) pound chicken, giblets removed, whole or cut into pieces (see note); 3 medium yellow onions, peeled and quartered; 3 turnips, peeled and quartered (optional); 6 carrots, peeled and roughly chopped (or substitute 1 lb. baby carrots); 5 celery stalks with greens, roughly chopped; 2 bay leaves; About 10 fresh parsley sprigs; ¼ teaspoon celery seed; Salt; White pepper; About 2 tablespoons chicken bouillon powder (preferably kosher, such as Osem Chicken Style Consommé Instant Soup and Seasoning Mix); For the Matzo Balls:; ½ cup vegetable oil; 4 large eggs; 1 box Streit's Matzo Ball Mix (2 bags of matzo ball mix); For Serving:; 4 carrots, peeled and cut on the diagonal into 1-inch pieces; ¼ cup freshly chopped parsley or dill

This classic matzo ball soup recipe is made with a full-bodied chicken broth and light, fluffy matzo balls. The soup is simmered with onions, turnips, carrots, celery, and fresh herbs, and the matzo balls are made with vegetable oil and eggs. It's the ultimate comfort food for any occasion.

Carrots

Celery

Comfort Food

Fall

Jewish Holiday Recipes