Classic Matzo Ball Soup
Classic Matzo Ball Soup requires about 45 minutes from start to finish. This recipe serves 6. This soup has 635 calories, 40g of protein, and 39g of fat per serving. For $2.07 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. If you have salt and pepper, fresh dill, matzo meal, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Winter. 16 people have made this recipe and would make it again. It is a good option if you're following a dairy free diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is solid. If you like this recipe, you might also like recipes such as Matzo Ball Soup, Matzo Ball Soup, and Matzo Ball Soup.
Servings: 6
Ingredients:
Freshly-ground black pepper to taste
2 large carrots, sliced
2 large celery stalks with leaves on, chopped
1 5-6 pound chicken
Optional: fresh dill or parsley for garnish
3 Eggs
3 sprigs fresh dill
1 cup matzo meal
1 onion, quartered
3 sprigs parsley
1/4 teaspoon Salt
Salt and pepper, to taste
1/4 cup seltzer water
4 tablespoons chicken fat or vegetable oil
Equipment:
pot
mixing bowl
sieve
Cooking instruction summary:
- Wash the chicken with cold water and place in pot. Cover with water and bring to a simmer (do not boil or your broth won't be clear).
- Skim off bubbling foam as it forms. Add celery, carrots, onion, herbs, salt and pepper and continue to simmer for about 45 minutes.
- Pour soup through strainer and let cool. When broth has completely cooled, remove the chicken meat and skim off the fat and save for the matzo balls.
- In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat (or vegetable oil). Stir in the matzo meal and salt. Add 1/4 selter water. Cover and refrigerate for at least 1 hour.
- Form the matzo dough into teaspoon-size balls.
- Bring the chicken broth to a boil. Add the matzo balls, cover, and cook for 20 minutes.
- Serve immediately.
- Garnish with fresh dill or parsley.
Step by step:
1. Wash the chicken with cold water and place in pot. Cover with water and bring to a simmer (do not boil or your broth won't be clear).Skim off bubbling foam as it forms.
2. Add celery, carrots, onion, herbs, salt and pepper and continue to simmer for about 45 minutes.
3. Pour soup through strainer and let cool. When broth has completely cooled, remove the chicken meat and skim off the fat and save for the matzo balls.In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat (or vegetable oil). Stir in the matzo meal and salt.
4. Add 1/4 selter water. Cover and refrigerate for at least 1 hour.Form the matzo dough into teaspoon-size balls.Bring the chicken broth to a boil.
5. Add the matzo balls, cover, and cook for 20 minutes.
6. Serve immediately.
7. Garnish with fresh dill or parsley.
Nutrition Information:
covered percent of daily need
