Matzo Ball Soup with Homemade Broth Recipe

Ingredients:

• 4 sprigs parsley, chopped
• 2 carrots, cut into 1/8-inch batons
• 1 yellow onion, halved and cut into 1/8-inch slices
• 2 stalks celery, cut into 1/8-inch batons
• Kosher salt, to taste
• 4 1/4 cups cold Vegetable Stock, divided use
• 2 cups matzo meal
• 1 teaspoon vegetable bouillon paste or granules
• 1/2 cup extra virgin olive oil
• 8 large eggs

Directions:

1. In a large bowl, mix eggs, olive oil, vegetable bouillon, matzo meal, and 2 tablespoons cold broth until well-combined. Cover and refrigerate at least 1 hour but no more than 2 hours. This is an important step, as your matzo balls will not cook properly if the batter is not properly rested.
2. Bring a large pot of salted water to boil.
3. Remove chilled matzo ball mixture from refrigerator. Dip hands in water to prevent sticking; then, roll batter to form matzo balls, about the size of a golf ball.
4. Drop each matzo ball into salted boiling water. Reduce heat, cover tightly, and simmer 30 minutes.
5. Meanwhile, in a separate pot, bring 4 cups stock to a boil. Season with salt, to taste.
6. Add in carrots, onions, and celery. Reduce heat to simmer, and cook until vegetables are tender.
7. Use a slotted spoon to transfer cooked matzo balls into broth. Give it one more swirl to combine the flavors. Serve with a sprinkle of chopped parsley.
8. Cook’s Tips:
9. Do you like matzo balls to be sinkers or floaters? It’s the enduring debate that has stood the test of time. We tested 10 different variations of this recipe so you can make them exactly how you like them! See the results here. 
10. Looking for the classic chicken soup version? Simply substitute chicken stock for the vegetable stock and add shredded chicken. A little rendered chicken fat, or “schmaltz,” in the matzo ball batter can’t hurt either!