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Jewish Matzo Ball Soup

DerbyChef's picture
Try out this matzo ball soup. You won't be disappointed.
For matzo balls
  Eggs 2
  Vegetable oil 2 Tablespoon
  Water 2 1⁄2 Quart
  Matzo ball mix 8 Ounce
  Chicken base 1 1⁄4 Teaspoon

Matzo Balls
In a small bowl, blend 2 eggs and 2 tablespoons of vegetable oil.
Add contents of one packet, 1/4 teaspoon of chicken base and stir with fork until evenly mixed.
Place bowl in refrigerator for 15 minutes.
In a 4 quart pot, bring to a boil 2 1/2 quarts water and chicken base, if desired.
Wet hands and form batter into balls approximately 1 inch in diameter.
Drop into boiling water; cover tightly; reduce heat and simmer for 20 to 25 minutes.
Remove your Matzo Balls from the pot and let drain on a rack or paper towel covered plate.
Strain 1 1/2 quarts of the "Chicken Soup".
Serve your Matzo Balls in the strained soup.

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Recipe Summary

Difficulty Level: 
Egg, Meat
No Passover celebration is complete without a delicious matzo ball soup. The chef here showcases simple instructions to make basic matzo ball soup combined with chicken base and butter. This is definitely a delicious appetizer option for the holidays or even for Christmas time. Video would have been better if the chef could have given voluble instructions!

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Average: 4.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 579 Calories from Fat 407

% Daily Value*

Total Fat 45 g69.5%

Saturated Fat 8.4 g42.1%

Trans Fat 0 g

Cholesterol 506.4 mg168.8%

Sodium 1631.8 mg68%

Total Carbohydrates 24 g7.9%

Dietary Fiber 5.7 g22.7%

Sugars 4.7 g

Protein 17 g34.6%

Vitamin A 15.4% Vitamin C 7.6%

Calcium 7.2% Iron 10.2%

*Based on a 2000 Calorie diet

Jewish Matzo Ball Soup Recipe Video