This is a must-have dish at many American seders. Prepare the broth a day ahead so it's easier to skim the fat. You can assemble the matzo balls up to a day ahead, too.

Recipe by Cooking Light April 2008

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
8 servings (serving size: 1 cup soup and 2 matzo balls)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare broth, combine first 3 ingredients in a large stockpot; bring to a boil. Reduce heat, and simmer 2 hours. Add 2 tablespoons parsley and next 5 ingredients (through parsnip) to pan; simmer 1 hour. Strain broth through a sieve into a large bowl. Reserve 2 carrot halves; thinly slice, and set aside. Discard remaining solids. Cover and chill broth overnight. Skim solidified fat from surface; discard.

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  • To prepare matzo balls, combine matzo meal and next 7 ingredients (through grated nutmeg) in a large bowl; cover and chill 4 hours or overnight. Lightly coat hands with water. Roll matzo mixture evenly into 16 balls. Gently drop balls into simmering water, and cook 20 minutes or until done (matzo balls will rise to surface). Remove from water with a slotted spoon.

  • Transfer broth to a large Dutch oven. Add zucchini, 1/2 teaspoon salt, pepper, and reserved carrot to pan; bring to a boil. Reduce heat, and simmer until reduced to 8 cups (about 5 minutes). Add cooked matzo balls to pan; cook 2 minutes or until thoroughly heated. Remove from heat; sprinkle with 1 tablespoon dill.

Nutrition Facts

153 calories; calories from fat 38%; fat 6.5g; saturated fat 0.7g; mono fat 3.5g; poly fat 1.8g; protein 9.1g; carbohydrates 15.7g; fiber 1.6g; cholesterol 9mg; iron 1.7mg; sodium 597mg; calcium 31mg.
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