Matzo ball soup (kosher)

Ingredientes

• •80 g matzo meal
• •2 large ovos
• •2 tbsp vegetable oil
• •800 ml vegetable broth (kosher)
• •100 g cenoura
• •80 g celery stalk
• •2 tbsp fresh dill
• •1 tsp sal
• •1 pinch pimenta preta

Passos

1. 1.Whisk eggs and oil in a bowl, then stir in matzo meal and salt. Cover and refrigerate 15 minutes.
2. 2.Bring 1 litre water to boil with a pinch of salt.
3. 3.Wet hands and roll the chilled matzo mixture into 6 balls. Drop into boiling water, cover, simmer 25 min — do NOT lift the lid.
4. 4.Meanwhile bring broth to a simmer with diced carrot and celery. Simmer 10 min until vegetables soft.
5. 5.Lift matzo balls with a slotted spoon into bowls, ladle over hot broth, scatter dill and black pepper.