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matzoh meal

🥗Healthier: quinoa flour

💰Cheaper: bread crumbs

Quinoa flour is gluten-free, while bread crumbs are more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are cost-effective.

Mix matzoh meal, eggs, water, salt, pepper, and oil in a bowl until combined.

Refrigerate the mixture for at least 30 minutes to firm up.

Bring chicken broth to a boil in a large pot.

Add carrots, celery, onion, and garlic to the boiling broth.

Reduce heat and simmer the vegetables until tender, about 10-15 minutes.

Wet your hands and form the matzoh mixture into balls, about the size of a golf ball.

Gently drop the matzoh balls into the simmering broth.

Add bay leaves and dill to the pot.

Cover and simmer for 20-30 minutes until the matzoh balls are cooked through and float to the surface.

Stir in lemon juice and season with additional salt and pepper if needed.

Remove bay leaves before serving.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens