By The Homestyle Family Cookbook
Matzo Ball Soup
The use of baking powder produces light and fluffy matzo balls. If you prefer a denser matzo ball, either cut the amount of baking powder in half or omit it altogether.
Updated at: Wed, 16 Aug 2023 18:56:20 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
10
Low
Nutrition per serving
Calories329.9 kcal (16%)
Total Fat21.5 g (31%)
Carbs16.9 g (7%)
Sugars2.9 g (3%)
Protein16.4 g (33%)
Sodium1834.9 mg (92%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
For the Matzo Balls
3eggs
¼ cupschmaltz
melted, OR vegetable oil schmaltz is rendered chicken fat
3 tablespoonsseltzer water
¾ cupmatzo meal
½ teaspoonbaking powder
1 teaspoonsalt
For the soup
Instructions
For the matzo balls
Step 1
1. Place the eggs in a bowl and beat well. Whisk in the fat and club soda. Add the matzo meal, baking powder and salt, then stir until well combined. Cover the bowl and refrigerate for at least one hour.
For the soup
Step 2
1. Place the oil in a large pot over medium heat. Add the onion, carrots and celery to the pot and cook for 4-5 minutes or until softened
Step 3
2. Add the garlic to the pot and cook for 30 seconds.
Step 4
3. Add the chicken, Italian seasoning, salt, pepper and chicken broth. Bring to a simmer.
Step 5
4. Use a tablespoon or a small scoop to make 1-inch matzo balls. Drop the balls into the soup.
Step 6
5. Cover the pot and simmer for 25-30 minutes or until balls are puffed and vegetables are tender.
Step 7
6. Sprinkle with parsley, then serve
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
