Matzo Ball Soup

Matzo Ball Soup is a dairy free recipe with 8 servings. This soup has 253 calories, 11g of protein, and 12g of fat per serving. For $1.14 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 409 people have made this recipe and would make it again. Winter will be even more special with this recipe. This recipe from Brown Eyed Baker requires vegetable oil, matzo meal, chicken stock, and eggs. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. Overall, this recipe earns a pretty good spoonacular score of 51%. If you like this recipe, take a look at these similar recipes: Matzo Ball Soup, Matzo Ball Soup, and Matzo Ball Soup.

Servings: 8

Preparation duration: 60 minutes

Cooking duration: 20 minutes

 

Ingredients:

¼ teaspoon freshly ground black pepper

3 small carrots, peeled and thinly sliced

2 quarts chicken stock

4 eggs

2 tablespoons chopped fresh parsley

1 cup matzo meal

1½ teaspoons salt

¼ cup vegetable oil

7 tablespoons water

Equipment:

whisk

bowl

slotted spoon

dutch oven

sauce pan

Cooking instruction summary:

1. Make the Matzo Balls: In a medium bowl, lightly whisk the eggs. Whisk in the vegetable oil, then the water. In a separate small bowl, stir together the matzo meal, salt and pepper. Stir the matzo mixture into the egg mixture. The consistency will initially be like pancake batter, but it will immediately begin to thicken. Cover and refrigerate for at least 1 hour, or up to 4 hours.2. Bring 4 quarts of water to a boil in a large stockpot or Dutch oven over medium-high heat. With moistened hands, form 1 tablespoon of matzo mixture into balls about 1-inch in diameter. Drop the balls into the boiling water so that each falls into the pot in a different place, not crowding each other. When all of the balls are added, reduce the heat to medium-low heat and simmer, ­covered, for 20 minutes. With a slotted spoon, remove one matzo ball, cut in half and check for doneness. The matzo ball is done when the inside is not dark or wet. If necessary, cook 5 to 10 additional minutes, or until the color is uniform throughout and the texture is light and fluffy (I did end up cooking mine for an additional 10 minutes).3. Make the Soup: While the matzo balls are cooking, bring the chicken stock to a boil in a large saucepan. Add the carrots, reduce the heat to medium-low, and cook until tender, about 6 minutes. Use a slotted spoon to transfer the matzo balls to the soup. Stir in the fresh parsley and serve immediately.Notes:If using Streit's brand matzo meal, reduce the amount of water to 6 tablespoons.To create large matzo balls about 2½ inches in diameter, use 2 tablespoons of raw mixture and increase the cooking time to 35 to 40 minutes.

 

Step by step:


1. Make the Matzo Balls: In a medium bowl, lightly whisk the eggs.

2. Whisk in the vegetable oil, then the water. In a separate small bowl, stir together the matzo meal, salt and pepper. Stir the matzo mixture into the egg mixture. The consistency will initially be like pancake batter, but it will immediately begin to thicken. Cover and refrigerate for at least 1 hour, or up to 4 hours.

3. Bring 4 quarts of water to a boil in a large stockpot or Dutch oven over medium-high heat. With moistened hands, form 1 tablespoon of matzo mixture into balls about 1-inch in diameter. Drop the balls into the boiling water so that each falls into the pot in a different place, not crowding each other. When all of the balls are added, reduce the heat to medium-low heat and simmer, ­covered, for 20 minutes. With a slotted spoon, remove one matzo ball, cut in half and check for doneness. The matzo ball is done when the inside is not dark or wet. If necessary, cook 5 to 10 additional minutes, or until the color is uniform throughout and the texture is light and fluffy (I did end up cooking mine for an additional 10 minutes).

4. Make the Soup: While the matzo balls are cooking, bring the chicken stock to a boil in a large saucepan.

5. Add the carrots, reduce the heat to medium-low, and cook until tender, about 6 minutes. Use a slotted spoon to transfer the matzo balls to the soup. Stir in the fresh parsley and serve immediately.Notes:If using Streit's brand matzo meal, reduce the amount of water to 6 tablespoons.To create large matzo balls about 2½ inches in diameter, use 2 tablespoons of raw mixture and increase the cooking time to 35 to 40 minutes.


Nutrition Information:

Quickview
252k Calories
10g Protein
12g Total Fat
25g Carbs
5% Health Score
Limit These
Calories
252k
13%

Fat
12g
19%

  Saturated Fat
7g
44%

Carbohydrates
25g
8%

  Sugar
4g
5%

Cholesterol
88mg
30%

Sodium
819mg
36%

Get Enough Of These
Protein
10g
21%

Vitamin A
3342IU
67%

Selenium
18µg
26%

Vitamin B3
4mg
23%

Vitamin B2
0.36mg
21%

Vitamin K
21µg
20%

Phosphorus
130mg
13%

Vitamin B1
0.17mg
12%

Vitamin B6
0.23mg
11%

Potassium
364mg
10%

Iron
1mg
9%

Copper
0.17mg
8%

Manganese
0.16mg
8%

Folate
30µg
8%

Zinc
0.79mg
5%

Magnesium
19mg
5%

Vitamin B5
0.47mg
5%

Vitamin E
0.7mg
5%

Fiber
1g
4%

Vitamin C
2mg
4%

Vitamin B12
0.2µg
3%

Calcium
30mg
3%

Vitamin D
0.44µg
3%

covered percent of daily need
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