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Lemon Herb Soup with Dill Matzo Balls

Food Network Canada
YIELDS
4 servings
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Ingredients

Matzo Balls

2
egg, separated
½
tsp salt
1
scallion, minced
2
Tbsp chopped dill
½
cup matzo meal

Leeks

2
leek, chopped
2
cloves garlic, minced
3
Tbsp butter
1
Tbsp olive oil
2
cup chopped fresh parsley
cup chopped fresh tarragon
1
Tbsp fresh thyme, leaves
juice from half a lemon
4 ½
cup chicken stock
1
tsp salt
freshly cracked black pepper
chives, for garnish
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Directions

Step 1

Whisk egg whites until soft peaks form in a stand mixer. Add salt and beat until stiff peaks form.

Step 2

In a separate bowl whisk together egg yolks, scallion and dill. Gently fold the egg whites into the egg yolk mixture.

Step 3

Fold matzo meal into this egg mixture.

Step 4

Let matzo dough sit for 5 to 10 minutes.

Step 5

In a wide saucepan bring 3 inches of water to a boil. Form the matzo dough into 12 balls. Drop them into the boiling water, cover, and simmer for 25 minutes. Remove with a slotted spoon. Set aside.

Step 6

In a saucepan heat the butter and oil over moderately low heat. Sweat the leeks and garlic for about 6 minutes or until soft but not browned.

Step 7

Add the herbs and the lemon juice and stir. Add the stock and bring almost to a boil.

Step 8

Puree the soup in batches in a blender. Pass half the pureed soup through a sieve. Return soup to the pot. Stir in the salt and pepper and set aside.

Step 9

Place 3 matzo balls in each of 4 bowls and ladle in the broth. Garnish with chives.

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