Matzo Ball Soup

Matzo Ball Soup Recipe
Photo: Karry Hosford

These much-loved dumplings, made from ground unleavened matzo cracker, are a favorite during Passover. Chicken thighs and drumsticks flavor the broth but aren't included in the soup. Use them to make chicken salad later.

Yield:

6 servings (serving size: 1 cup soup and 4 matzo balls)

Recipe from

Cooking Light

Nutritional Information

Calories 198
Caloriesfromfat 41 %
Fat 9.1 g
Satfat 1.6 g
Monofat 2.4 g
Polyfat 4.3 g
Protein 9.1 g
Carbohydrate 19.9 g
Fiber 1.2 g
Cholesterol 78 mg
Iron 1.4 mg
Sodium 741 mg
Calcium 23 mg

Ingredients

7 cups fat-free, less-sodium chicken broth, divided
1 1/2 cups unsalted matzo meal
2 tablespoons minced fresh onion
3 tablespoons vegetable oil
1/2 teaspoon salt, divided
2 large egg yolks
1 garlic clove, minced
4 cups chopped onion
4 cups water
1 1/2 cups chopped carrot
1 1/2 cups chopped celery
10 garlic cloves, crushed
8 thyme sprigs
8 parsley sprigs
4 chicken thighs, skinned (about 1 1/3 pounds)
4 chicken drumsticks, skinned (about 1 1/3 pounds)
Cooking spray
2 tablespoons chopped fresh dill

Preparation

Combine 1 3/4 cups chicken broth, matzo meal, 2 tablespoons minced onion, oil, 1/4 teaspoon salt, yolks, and 1 minced garlic clove, stirring well. Cover and chill 1 hour.

While matzo mixture chills, combine 5 1/4 cups broth, 1/4 teaspoon salt, chopped onion, and next 8 ingredients (chopped onion through drumsticks); bring to a boil. Reduce heat, and simmer 1 hour, skimming surface as needed. Remove chicken; reserve for another use. Strain broth mixture through a colander into a large bowl; discard solids. Return broth to pan; bring to a boil. Reduce heat, and simmer.

Lightly coat hands with cooking spray. Divide matzo mixture evenly into 24 (1 1/2-inch) balls. Gently drop balls into simmering broth. Cover, reduce heat to medium-low, and cook 5 minutes or until done (matzo balls will rise to surface). Remove from heat; stir in dill.

Lorrie Hulston Corvin

,

April 2004
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