Matzo Ball Soup

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

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Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 41%
  • Fat: 9.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 4.3g
  • Protein: 9.1g
  • Carbohydrate: 19.9g
  • Fiber: 1.2g
  • Cholesterol: 78mg
  • Iron: 1.4mg
  • Sodium: 741mg
  • Calcium: 23mg

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

  1. 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.
  2. 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.
  3. 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.
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