We made our matzo balls small, for easier eating, but if you prefer 1 large ball per serving, divide the dough into 4 to 6 balls and boil them 10 minutes longer.
1 qt. reduced-sodium chicken broth
2 whole skinned chicken legs (drumstick and thigh)
4 large eggs
2 tablespoons vegetable oil
1/2 cup club soda
1 cup matzo meal
1/2 teaspoon pepper
1 teaspoon kosher salt, divided
1 cup sliced carrots
1 cup chopped onion
1 cup sliced celery
1/2 cup dill sprigs
How to Make It
Put broth, chicken, and 2 cups water in a large pot. Bring to a boil, then simmer 1 hour, skimming fat from broth as it cooks.
Mix eggs in a large bowl with a fork just to break up a little. Add oil, club soda, matzo meal, pepper, and 1/2 tsp. salt and mix well. Chill, covered, at least 30 minutes and up to 2 hours.
Remove chicken from broth (let broth continue to simmer). Let chicken cool about 15 minutes, then tear meat into shreds and discard bones.
Shape matzo dough into 1-in. balls using wet hands; add each ball to broth as you go. Cover broth and matzo balls and simmer 30 minutes. Add carrots, onion, celery, and remaining 1/2 tsp. salt and cook 5 minutes. Stir in chicken and heat until warm, 1 minute. Ladle soup into bowls and garnish with dill.
Note: Nutritional analysis is per 1 1/2-cup serving.
Love this soup, have made it numerous times.
Sometimes I leave out the matzo balls and just use it as a soup base, adding kale, kidney beans, or whatever else is in the fridge. My 20 month old son loves it. Definitely either half the matzo ball recipe or double the liquid.
Having never made Matzo Ball soup before I can only say that I personally loved this soup as did my husband. I would agree with the other reviewer - this soup needs much more liquid. The matzo soaks up much of the liquid. Double the liquid and it would be much better.
One major flaw in the recipe! If you drop the matzo balls into the broth and simmer for 30 minutes, you will be left with very little liquid. The matzo balls absorb almost all of the broth! I doubled the liquid and the chicken (not the matzo balls) and soon 1 gallon of liquid cooked down to about 2 cups of soup. Try boiling the matzo balls separately.
This is a very tasty recipe otherwise.
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