Dill Olive Oil Matza Ball Soup With Vegetables

Posted by in Recipes on Dec 16, 2012 . .

For the soup base:

  • 2 ounces extra virgin olive oil
  • 2 chicken bones, browned
  • 1/2 onion, minced
  • 2 cloves garlic, minced
  • 1 cup celery root, peeled, cut into small pieces
  • 1 leek, sliced circles, washed well
  • 1 carrot, peeled and sliced
  • 1/2 gallon chicken stock
  • For the matzo balls:
  • 2 eggs
  • 2 Tablespoons seltzer
  • 1/2 cup matzo meal mix
  • For the soup vegetable:
  • 2 tablespoons oil
  • 1/2 cup medium carrot, diced
  • 1/2 cup medium celery root, diced
  • 1/2 cup leek, sliced
  • 1 cup cabbage, chopped
    4 Tbsp Olive Cart Country Dill Oil


Cooking Directions

Over medium heat, heat oil and add chicken bones, onion and garlic and cook covered until it starts to be aromatic, about 5 minutes. Add celery root, leeks and carrots and cook covered for 10 minutes stirring occasionally. Add stock and simmer about 1 hour.


Whip eggs in a bowl until pale and frothy. Add seltzer, mix in matzo meal and blend well with a fork. Let sit for at least 15 minutes, up to 1 hour. This can be done while soup is simmering. When ready, form the mix into balls, 8-10 for large, 16 for small. Add some salt to broth, drop balls into simmering broth and cook small for 8 minutes, large for 12.

Add cook veg (recipe follows) and simmer additional 5 minutes. Season soup.

In a small pot with lid, heat oil on medium heat, add carrots and celery root with a pinch of salt and cook the vegetables slowly, no color, for 5 minutes. Add leek and cabbage and cook additional 5 minutes. For the dill oil,  Spoon over soup when serving.



Last update: Dec 16, 2012

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