Matzoh Ball Soup

Matzo Balls Ingredients:

1 box Simple Mills Pizza Dough
2 large eggs
2 Tbsp neutral oil, such as grapeseed
1-2 Tbsp water

Soup Ingredients:

1 Tbsp extra-virgin olive or coconut oil
3/4 cup minced white onion (about 1/2 large white onion)
1 cup chopped celery (about 3 large stalks)
1 cup chopped carrots (about 3 large or 1 1/2 cups baby carrots)
1/4 tsp garlic powder
1/4 tsp fresh cracked black pepper
32 oz (just over 4 cups) low sodium chicken stock
4 cups water, or additional stock, to taste
Salt, to taste (optional)
Fresh dill, for serving


1. In a large mixing bowl, whisk eggs and oil

2. Add dry mix and stir to combine

3. Add one Tbsp of water and mix thoroughly. The dough should come together, in a ball, but if not, add an additional Tbsp of water until the dough comes together in a cohesive ball

4. Wet hands with water or oil, and scoop out 2 Tablespoons of dough

5. Roll it into a ball, and put it aside on a plate sprayed with oil or covered with wax paper

6. Repeat with remaining dough. Set the matzo balls aside

7. In a large  pot, preheat the oil, then add the onions. Stir and cook gently until the onions are translucent

8. Add the celery, carrots, garlic powder and black pepper. Stir to mix everything together and let cook for 30 seconds to a minute

9. Add the chicken stock and water. Cover and bring to a boil

10. When the broth is boiling, add the matzo balls, one at a time, about 1 inch apart

11. Cover and bring back to a boil. Cook for 1-2 minutes or until the matzo balls float to the top

12. Add salt to taste

13. Garnish with fresh dill and serve


-The broth should be flavorful but gentle (no overwhelming chicken flavor), which is why it is diluted with water. However, if you like the flavor of your broth, you can add more stock instead

-If you’re having trouble rolling the matzo balls because the dough sticks to your hands, try wetting your hands slightly with water (or oil) between every second or third ball

-If you’d like to make your soup a little bit heartier, add shredded (cooked) chicken just before serving

Serve the soup as soon as possible after it is ready, or else the matzo balls will continue to absorb stock, swell and eventually start to disintegrate