Matzo Ball Soup Recipe

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  Vegetable oil(15g)
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  Garlic(120g)
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  Yellow Onion
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  Carrots
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  Celery(1200g)
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  Chicken Breast, Boneless Skinless(567g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Low Sodium Chicken Broth(1440g)
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  2 cups water ($0.00)
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  Freshly cracked pepper ($0.01)
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  Dill, Fresh
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  Egg, Whole, Large
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  Vegetable oil(45g)
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  Matzo Meal, Dry(180g)
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  1 tsp salt ($0.05)
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  Baking powder(3g)
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  Freshly cracked pepper ($0.01)
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  3 Tbsp water ($0.00)

Instructions

1. 1Mince the garlic and dice the onion, carrots, and celery. Heat the vegetable oil in a large pot over medium heat, then add the garlic, onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the onions are soft and translucent.
2. 2Add the chicken breast, chicken broth, 2 cups water, salt, pepper, and 1–2 sprigs of fresh dill to the pot. Bring to a boil over medium-high heat (about 8–10 minutes), then reduce heat to low, cover, and simmer for 30 minutes until the chicken is cooked through and no longer pink inside.
3. 3While the soup simmers, prepare the matzo ball dough: whisk together the eggs and vegetable oil in a medium bowl. Add the matzo meal, baking powder, salt, and pepper, then stir until combined. Add 3 tablespoons water and stir until smooth. Refrigerate for 30 minutes to allow the matzo meal to absorb moisture.
4. 4Remove the chicken breast from the pot and shred it using two forks or your hands until broken into bite-sized pieces. Return the shredded chicken to the soup, taste the broth, and adjust seasoning as needed.
5. 5Once the matzo dough has chilled and stiffened, wet your hands and form ping-pong sized balls from the dough. Drop each ball into the gently simmering soup, replacing the lid after each addition.
6. 6Once all dumplings are in the soup, cover and simmer for 20 minutes without removing the lid, maintaining a gentle simmer throughout.
7. 7Divide the soup evenly into 5 airtight containers while hot, leaving space at the top for expansion if freezing.
8. 8Top each serving with fresh dill sprigs just before serving.