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Chicken Soup With Matzo Balls

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  Eggs 3
  Vegetable oil/Rendered chicken fat 3 Tablespoon
  Matzo meal 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Chicken broth 5 Quart

1. In a bowl, whisk together eggs and oil. Stir in matzo meal, salt, and pepper. Whisk in 3 tablespoons of broth. Cover and refrigerate 30 minutes.
2. In a 3 or 4-quart pot, bring 2 quarts of broth to a boil. Form dough into rough 1/2-inch balls and drop into boiling broth. Reduce heat to medium-low, cover pot, and simmer until matzo balls are cooked through and no longer doughy in center, 30 to 40 minutes. Remove with a slotted spoon and use immediately or reserve for up to 4 hours
3. To serve, heat remaining broth and drop in matzo balls and optional chicken. Simmer until heated through, about 5 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 240 Calories from Fat 89

% Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1.8 g8.8%

Trans Fat 0 g

Cholesterol 105.7 mg35.2%

Sodium 2339.5 mg97.5%

Total Carbohydrates 26 g8.8%

Dietary Fiber 1 g4.2%

Sugars 3.7 g

Protein 9 g18.9%

Vitamin A 2.5% Vitamin C 0.15%

Calcium 1.5% Iron 3.2%

*Based on a 2000 Calorie diet

Chicken Soup With Matzo Balls Recipe