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Epicurious

Spring Chicken Soup with Matzo Balls

4.6

(3)

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Spring Chicken Soup with Matzoh BallsChris Gentile

The key to a delicious matzo ball soup is in the broth: lots of vegetables and aromatics, including slices of ginger root for a bit of heat, make a perfect vehicle for these matzo balls. Matzo balls can be a very personal thing: some like them light and fluffy, while others fall into the "hard as golf balls" camp. Filled with lots of fresh parsley and dill, these dumplings fall somewhere in between: not feather light, not too hard, but with just enough bite and presence to stand up to its flavorful broth.

Cooks' Notes:

•Soup (with matzo balls) can be made 3 days ahead and chilled, uncovered, until completely cooled, then cover.

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