Matzo Ball Soup
Matzo Ball Soup is a classic Jewish dish that has been around for centuries. it is comforting and hearty all year round.
Servings 6 Servings
Calories 330kcal
Equipment
- Mixing Bowl
- large pot or dutch oven
Ingredients
Matzo Balls
- 3 eggs
- ¼ cup melted schmaltz OR vegetable oil schmaltz is rendered chicken fat
- 3 tablespoons club soda
- ¾ cup matzo meal
- ½ teaspoon baking powder
- 1 teaspoon salt
Soup
- 1 tablespoon vegetable oil OR schmaltz
- ½ cup onion finely diced
- ¾ cup carrots peeled halved lengthwise, and sliced
- ¾ cup celery sliced
- 1 ¼ teaspoons minced garlic
- 2 ½ cups cooked chicken shredded or chopped
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 8 cups chicken broth
- 2 tablespoons chopped parsley
Instructions
For Matzo Ball Soup
- Place the eggs in a bowl and beat well. Whisk in the fat or oil and club soda. Add the matzo meal, baking powder and salt and stir until well combined. Cover the bowl and refrigerate for at least one hour. Longer is fine.
For the Soup
- Place the oil in a large pot over medium heat. Add the onion, carrots and celery to the pot and cook for 5-6 minutes or until softened.
- Add the garlic to the pot and cook for 30 seconds.
- Add the chicken, Italian seasoning, salt, pepper and chicken broth. Bring to a simmer.
- Use a tablespoon or a small scoop to make 1 inch matzo balls. Drop the balls into the soup.
- Cover the pot and bring to a low simmer for about 30 minutes or until balls are puffed and vegetables are tender.
- Sprinkle with parsley and serve.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Serving | Calories: 330kcal | Carbohydrates: 20g | Protein: 22g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 140mg | Sodium: 1685mg | Potassium: 358mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2997IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 2mg