Matzo ball soup just got a whole lot better.
What You’ll Need:
1 tablespoon vegetable oil, plus 2 cups
2 tablespoons chives, chopped
1 packet matzo ball mix
10 cups chicken broth
1 cup flour
2 teaspoons kosher salt
1 teaspoon black pepper
2 cups bread crumbs
What to Do:
Combine eggs and vegetable oil. Mix well and add chopped chives and matzo ball mix. Combine. Roll out small balls and set aside.
Bring chicken broth to a boil. Add the matzo balls and cook for 15 minutes.
Pull out three bowls. In the first, add flour, salt, and pepper. In the second, add two eggs and whisk well. In the third, add the bread crumbs.
Once the matzo balls are finished cooking, place them first in the flour, second in the whisked eggs, and third in the bread crumbs.
In a skillet, heat remaining 2 cups of vegetable oil. Add matzo balls to the oil and cook 2–3 minutes on each side or until golden. Place on a cooling rack until cooled.
Serve with your favorite spicy dipping sauce!
Recipe inspired by What Jew Wanna Eat.