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Matzo Ball Soup





Yields
Serves 4 to 6



Total Time
2 hrs

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.

Matzo Ball Soup




Victor Protasio

 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
Step 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.

Step 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.

Step 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.

Step 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.

Step 5
5

Note: Nutritional analysis is per 1 1/2-cup serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 263Calories from Fat 37
% Daily Value *
Total Fat 11g17%

Saturated Fat 2.3g12%
Cholesterol 192mg64%
Sodium 526mg22%
Total Carbohydrate 23g8%

Dietary Fiber 2g8%
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.