Matzo Ball Soup with White Beans
and carrots / celery / dill

Name: Matzo Ball Soup with White Beans
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 1/2 tsp Dill, fresh, chopped; 2 Eggs; 2 Tbsp Oil, cooking (sub schmaltz / rendered poultry fat); 1 1/2 Tbsp Water; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 cup Matzo meal; 2 stalks Celery, thinly sliced; 8 oz Carrots, sliced; 1/2 Onions, diced; 2 cloves Garlic, chopped; 1 Tbsp Dill, fresh, sprigs torn; 1 can Beans, any white (14 oz / 397 g), drained and rinsed; 2 Tbsp Butter; 4 cups Stock, low-sodium chicken; 2 cups Water; 1 Tbsp Lemon juice

Active: 50 Total: 90

Original GF Paleo Vegetarian

We've been wanting to bring this classic soup to a meal plan for some time and are so excited to finally add it to the weeknight line-up! Canned white beans make for a simple protein so you can focus on forming the matzo balls.
Smarts: The matzo mixture must be made at least 40 minutes ahead so that the matzo meal has time to hydrate - this will help the matzo balls to stay tender and hold their shape as they cook. Make the matzo balls on the smaller side so that they don’t need too long to simmer; they'll also expand a lot as they cook.

Ingredients

Metric

Servings:

Matzo Balls:

Dill, fresh - 1/2 tsp , chopped
Eggs - 2
Oil, cooking - 2 Tbsp (sub schmaltz / rendered poultry fat)
Water - 1 1/2 Tbsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Matzo meal - 1/2 cup

Matzo Ball Soup:

Celery - 2 stalks , thinly sliced
Carrots - 8 oz , sliced
Onions - 1/2 , diced
Garlic - 2 cloves , chopped
Dill, fresh - 1 Tbsp , sprigs torn
Beans, any white (14 oz / 397 g) - 1 can , drained and rinsed
Butter - 2 Tbsp
Stock, low-sodium chicken - 4 cups
Water - 2 cups
Lemon juice - 1 Tbsp

Prep

Celery / Carrots / Onions / Garlic / Dill (for matzo balls and soup) - Prep as directed. Combine celery, carrots, onions, and garlic in one container. Store dill separately. (Can be done up to 5 days ahead)
Make matzo mixture - In a mixing bowl, whisk eggs until even and slightly foamy. Add dill (portion for matzo balls), cooking oil, water, salt, and black pepper. Whisk well. Whisk in matzo meal until well combined. Cover tightly and refrigerate for at least 40 minutes and up to 2 hours.
Beans - Drain and rinse.

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Make

Remove the matzo mixture from the refrigerator and form into walnut-sized balls, making about 4 / serving. Set the matzo balls near the stove.
Heat a Dutch oven or large saucepan over medium heat. Add butter. When butter melts, stir in celery, carrots, onions, and garlic and saute for 2 to 3 minutes to get them started cooking. Season lightly with some salt.
Pour stock and water over the vegetables and bring to a simmer.
When stock is simmering, gently drop matzo balls into the soup. Simmer, uncovered, until matzo balls are very nearly tender, ~30 minutes. Keep an eye on the soup and reduce heat as needed to maintain a constant but low simmer. (The added water in the soup is to help account for the extra liquid that will evaporate as the soup cooks, but if it boils too vigorously the soup will reduce more than needed.)
Stir beans into soup and continue simmering until matzo balls are very tender, 5 to 10 minutes more.
Stir dill (portion for soup) and lemon juice into soup. Taste and season with some salt and pepper or more lemon juice if desired.
Divide soup between bowls. Enjoy!

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