Matzo Ball Soup

Photo: Annabelle Breakey; Styling: Karen Shinto

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.

Yield: Serves 4 to 6
Total:
Recipe from Sunset

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Recipe Time

Total: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 37%
  • Protein: 19g
  • Fat: 11g
  • Saturated fat: 2.3g
  • Carbohydrate: 23g
  • Fiber: 2g
  • Sodium: 526mg
  • Cholesterol: 192mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. Remove chicken from broth (let broth continue to simmer). Let chicken cool about 15 minutes, then tear meat into shreds and discard bones.
  4. 4. 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.
  5. Note: Nutritional analysis is per 1 1/2-cup serving.
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