New York and Eastern Europe
Matzo ball soup
Golden chicken broth with fluffy matzo dumplings. Famously called Jewish penicillin, deliciously.
120 minTime
26 gProtein each
mildSpice
Make it your way
Grandma's wayChicken broth, vegetables and matzo balls with dill.
The original359kcalsame
26 gproteinsame
2 gfibresame
120minutessame
Matzo ball soup.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Simmer chicken, onion, bay and half the carrot and celery in water for 75 minutes. Strain, shred the meat.
- 2Whisk eggs, oil, soda water and a pinch of salt; fold in matzo meal. Chill 30 minutes.
- 3With wet hands roll walnut sized balls and drop into simmering salted water. Cover and cook 30 minutes without lifting the lid.
- 4Simmer remaining carrot and celery in the broth 10 minutes, add chicken, then matzo balls. Finish with dill.
Serve it like this
Ladle broth, chicken and vegetables into wide bowls, add two or three matzo balls and scatter dill. Steaming hot.