The taste of Matzah takes me right back to my childhood. In fact when I picked some up at Pete’s Holiday Hoopla and put some salted butter on it and tasted that crunchy smoky flavour, I was transported back in time. Growing up in my particular area of Toronto, tons of people celebrated Hanukkah. Considering we are right in the middle of the Hanukkah celebration right now, I wanted to honour this special time in my kitchen with a classic.
Beat together 3 eggs, 3 tbsp of oil, 3 tsbps of chicken broth and 1 tbsp of parsley. Add matzah meal. Season with salt and pepper. Cover and put in fridge for at least half an hour.
Shape into balls with 1 tablespoon of batter. Bring eight cups of chicken broth to a boil then reduce heat to a simmer. Add 2 carrots and celery sticks, chopped. Bring to a light simmer, this is very important! If the soup starts coming to a strong boil the dumplings could fall apart.
Let the soup bubble gently away for 20 minutes, the matzah balls will absorb the flavour of the broth so I actually let mine gently simmer for 30 minutes.