It’s been said that no Seder table would be complete without Matzo Ball Soup and I must agree. While it seems to be universally enjoyed, not everyone agrees on how it should be made. Some people claim that it should have no veggies, or just carrots, or tons of veggies. Another debate is water vs. seltzer (as in which creates the fluffiest balls). And, let us not forget, regional differences. Here in New England, we like our foods mild, but I’ve heard Southern Jews add hot sauce!

Personally, I use water, a mix of veggies, and prepared broth/chicken—this is how I was taught, what I prefer, and what’s most convenient. Do know, however, that the recipe is easy to customize.

The biggest difference in my version is the chicken. Traditionally, Matzo Ball soup is made with a whole chicken cooked in the pot. Because I have a strong aversion to the taste/smell of simmered meat, I either bake the chicken fresh and then shred, or I use leftover chicken. Another great idea, especially if you’re short on time, is to use a store-bought rotisserie.

I start by making the matzo balls, using these ingredients:

• 3/4 Cup matzo meal  
• 2 Eggs, lightly beaten
• 3 TBS oil
• 1 Clove garlic, minced
• 1/4 Cup fresh parsley, chopped
• 1/2 White onion, finely minced
• 1 TSP salt
• 1 TSP pepper
• 3/4 cup water

Combine all of the ingredients in a large bowl, except for the water. Mix together, then add the water until it becomes a wet paste. Cover and chill in the fridge for 30 minutes.

While they’re chilling, I start on the soup. For this part, you’ll need:

•  4 Quarts chicken broth
• 1 TBS oil
• 3 Onions, diced
• 5 Carrots, thickly sliced
• 5 Celery stalks, thickly sliced
• 2 Cloves garlic, minced
• 2 TSP fresh dill or fresh parsley
• 4 Shredded chicken breasts
• Salt/Pepper to taste

In a large pot, heat oil, add veggies and garlic; cook for 10 minutes. Pour in chicken broth. Remove matzo mixture from fridge. When broth has boiled, form matzo into 1-inch balls, dropping one at a time into soup. (Wet hands with water if mixture is sticky.) Cook 15 minutes until the balls float. Add fresh herbs, shredded chicken, and salt/pepper. Cook an additional 5 minutes, then serve.

Because the soup served as a first course before the Seder meal, I find that small servings are best and nobody ever takes seconds. Unless you’re serving a very large crowd (over 20 people), there should be more than enough. If you do end up with leftovers, it’s just as good the following day or can be successfully frozen.