Rating: 4 stars
1 Ratings
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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.

Lorrie Hulston Corvin
Recipe by Cooking Light April 2004

Gallery

Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

198 calories; calories from fat 41%; fat 9.1g; saturated fat 1.6g; mono fat 2.4g; poly fat 4.3g; protein 9.1g; carbohydrates 19.9g; fiber 1.2g; cholesterol 78mg; iron 1.4mg; sodium 741mg; calcium 23mg.
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