Dillicious Matzo Ball Soup

INGREDIENTS:

For the Dumplings:

4 large eggs
3 TBSP vegetable oil
1 cup matzo meal
1 1/2 TBSP Milford Spice Company’s Dillicious
1 tsp kosher salt
1/8 tsp freshly ground black pepper
3 TBSP club soda

For the Soup:

8 cups vegetable stock
1 leek, thinly sliced
2 large carrots, peeled and sliced
2 celery stalks, sliced
Salt & pepper, to taste
Dill, for garnish

DIRECTIONS:

In a bowl, whisk together the eggs and vegetable oil. Stir in the matzo meal, Milford Spice Company’s Dillicious, salt, and pepper. Add 2 tablespoons of club soda and stir to form a slightly sticky mixture. If it is too dry, add 1-2 tablespoons of seltzer and stir to combine.

Cover the bowl with plastic wrap and refrigerate until cold, about 1 hour.

Form the chilled matzo mixture into 12 balls that are about 1 inch in diameter.

Add the vegetable stock, carrots, celery, garlic, and onions to the Instant Pot. Stir to combine.

Add the matzo balls to the broth.

Lock the lid into place and set the steam release handle (valve on top) to Sealing. Press Manual High Pressure for 5 minutes.

When the Instant Pot has finished cooking, it will beep and switch to keep warm. Allow it to sit with the lid on for 10 minutes and after 10 minutes, do a manual release with the nozzle set to venting.