Matzo Ball Soup

By abbeysue

Never had matzo balls? Well, they’re yet another cultural rendition of dumplings. It’s a simple dough made of cracker (matzo) meal, eggs, fat, and a little water or broth.

Matzo Ball Soup
Ingredients
  • 1 tablespoon vegetable oil

  • 2 cloves garlic

  • 1 yellow onion

  • 3 carrots

  • 3 stalks celery

  • 1 chicken breasts (about ¾ lb.)

  • 6 cups chicken broth

  • 2 cups water

  • 3 sprigs fresh dill

  • 3 large eggs

  • 3 tablespoons vegetable oil

  • 3/4 cup matzo meal

  • 1 teaspoon salt

  • 1/2 teaspoon baking powder

  • cracked black pepper

  • 3 tablespoons water

Directions
  1. Mince the garlic and dice the onion, celery, and carrots. Sauté the garlic, onion, celery, and carrots with the vegetable oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).

  2. Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper, and one or two sprigs of dill to the pot. Place a lid on the pot and let it come to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.

  3. While the soup is simmering, mix the matzo ball dough. In a medium bowl, whisk together the eggs and vegetable oil. Add the matzo meal, salt, baking powder, and a little freshly cracked pepper to the eggs and oil. Stir until well combined. Finally, add 3 tablespoons of water and stir until smooth again. Refrigerate the mixture for 30 minutes to allow the matzo meal time to absorb the moisture.

  4. After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.

  5. Once the matzo ball mix has refrigerated and stiffened, form it into ping pong-sized balls. Drop the balls into the simmering soup as they are formed, returning the lid to the pot after each one. Once all the matzo balls are in the soup, let them simmer for 20 minutes without removing the lid. Make sure the soup is gently simmering the entire time.

  6. Add a couple sprigs of fresh dill just before serving.


Nutritional Facts

Servings
5
Calories 310
Total Fat 18g
Saturated Fat 2g
Sodium 730mg
Potassium 580mg
Total Carbohydrate 24g
Dietary Fiber 2g
Protein 17g

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5 replies

DIETCONSCIOUS2015
DIETCONSCIOUS2015 2017-12-18 16:59:41 -0600 Report

But if I may, to add a delicious level of sweetness to the soup, add some cut up parsnips and turnips. This will surely enhance your recipe 10 fold. AND don't be fearful of using more dill. If you let soup cook on a very low heat the vegetables will truly enhance the taste of this soup. We have been using Turnips and Parsnips in our soup for years!! If you want a low sodium count don't use alot of the store bought chicken stocks…IF you allow the chicken and the vegetables to slowly cook the soup will definitely be extremely tasteful. Only use about maybe 1 cup of chicken stock…you can always add flavoring after the soup has cooked for about an hour on low heat. You can always add chicken stock if the fluid levels of the soup drop.

imsuzie2
imsuzie2 2017-02-02 20:27:09 -0600 Report

Not sure if the sodium count will drop if you use the Matzo Ball Mix, in the Kosher/Jewish/International section of the grocery store or not. BUT, when making the Matzo balls, handle as little as possible or they become hard…and wet your hands each time you form a ball to make them easier to handle.

SueMPH
SueMPH 2016-01-26 02:50:55 -0600 Report

What is the point of publishing a recipe with nutritional information if you don't state how many servings the information is in relation to?