Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Metric
Imperial
Smaller
Normal
Larger
Matzo Ball Soup
Superbly tasty Matzo Ball Soup for those days when normal soup just wont do.
4.60
from
55
votes
Print
Facebook
Pinterest
Twitter
Add to Collection
Collections
Course:
Soup
Cuisine:
Jewish
Keyword:
Eggs, Herbs, Kosher, Vegetables
Prep Time:
15
minutes
minutes
Cook Time:
35
minutes
minutes
Total Time:
2
hours
hours
50
minutes
minutes
Servings:
6
people
Calories:
238
kcal
Cook Mode
Prevent your screen from going dark
Ingredients
Metric
Imperial
3
large
eggs
beaten to blend
3/4
cup
matzo meal
3
tbsp
soda water
1 1/4
tsp
kosher salt
1/4
cup
schmaltz
melted, chicken fat
2
small
carrots
black pepper
ground
2
tbsp
dill
chopped
Get ingredients with
Instructions
Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests).
Cover and chill at least 2 hours.
Bring chicken stock to a boil in a large saucepan.
Add carrots; season with salt.
Reduce heat and simmer until carrots are tender, 5–7 minutes.
Remove from heat, add reserved breast meat, and cover. Set soup aside.
Bring a large pot of well-salted water to a boil.
Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls.
Add the matzo balls to water and reduce heat so water is at a gentle simmer
Cover pot and cook the matzo balls until cooked through and starting to sink, should be bout 20–25 minutes.
Nutrition
Calories:
238
kcal
|
Carbohydrates:
24
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
114
mg
|
Sodium:
370
mg
|
Potassium:
68
mg
|
Fiber:
1
g
|
Sugar:
1
g