Ingredients:

For the Matzo Balls:

1 cup matzo meal

4 large eggs

1/4 cup vegetable oil or chicken fat (schmaltz)

1/4 cup water or chicken broth

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon fresh parsley, chopped (optional)

For the Soup:

4 cups chicken broth

1 small onion, chopped

2 carrots, sliced

2 celery stalks, chopped

2 garlic cloves, minced

1 bay leaf

Salt and pepper to taste

Fresh parsley for garnish

Instructions:

1. Prepare the Matzo Balls:

In a large bowl, beat the eggs, oil (or schmaltz), water (or broth), salt, and pepper until well combined.

Add the matzo meal and stir until a thick dough forms. If it feels too runny, add a little more matzo meal. If it’s too thick, add a bit more water or broth.

Cover the dough and refrigerate for at least 30 minutes to allow it to firm up.

2. Form the Matzo Balls:

Wet your hands with a bit of water, then shape the dough into small balls, about 1 inch in diameter.

Bring a large pot of salted water to a boil, then gently drop the matzo balls in. Reduce the heat to a simmer and cook for 20-30 minutes, until the balls have puffed up and are cooked through. Remove them and set aside.

3. Make the Soup:

In a large pot, bring the chicken broth to a boil.

Add the chopped onion, carrots, celery, garlic, and bay leaf. Simmer for about 20 minutes until the vegetables are tender.

Season with salt and pepper to taste.

4. Combine and Serve:

Gently add the matzo balls into the soup and let them warm for about 5 minutes.

Garnish with fresh parsley and serve hot.

Enjoy your Turkish-inspired Matzo Ball Soup!