Classic matzo ball soup
Classic Matzo Ball Soup is a dairy-free dish that covers 24% of your daily requirements of vitamins and minerals. It is perfect for Autumn and can be enjoyed any time. This recipe is budget-friendly and takes approximately 45 minutes to prepare.
Ingredients
black pepper
6 servings
carrots
2 large
celery ribs
2 large
whole chicken
1.09 kgs
dill
6 servings
free range eggs
3
matzo meal
140 ml
onion
1
parsley
3 sprigs
salt
0.25 tsps
salt and pepper
6 servings
soda water
59.15 ml
vegetable oil
4 Tbsps
Method
- 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.
Nutrition:
Carbs
23 g
Fat
38 g
Protein
39 g
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