This classic Matzo Ball Soup is a comforting dish featuring fluffy matzo balls served in a savory chicken broth.
Ingredients
- 1 cup matzo meal
- 4 eggs lightly beaten, large
- 4 tbsp chicken fat or oil melted
- 1/4 cup chicken broth or water
- 1 tsp salt
- 1/4 tsp black pepper
- 8 cups chicken broth for the soup
- 2 carrots sliced, medium
- 2 stalks celery sliced
Instructions
- In a medium bowl, mix the matzo meal, eggs, chicken fat or oil, 1/4 cup of chicken broth or water, salt, and black pepper. Stir until well combined and refrigerate for at least 30 minutes.
- Bring 8 cups of chicken broth to a boil in a large pot. Reduce to a simmer and add the sliced carrots and celery. Cook until the vegetables are tender, about 20 minutes.
- With wet hands, form the matzo ball mixture into 1-inch balls. Gently drop them into the simmering broth. Cover and cook for 30-40 minutes, or until the matzo balls are cooked through and light.
- Serve the soup hot, with matzo balls and vegetables in each bowl.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 21gProtein: 10gFat: 14gSaturated Fat: 3.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 350mgFiber: 4gSugar: 5gVitamin A: 80IUVitamin C: 10mgCalcium: 5mgIron: 10mg