lunch

Classic Matzo Ball Soup

Name: Classic Matzo Ball Soup
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: Freshly-ground black pepper to taste; 2 large carrots, sliced; 2 large celery stalks with leaves on, chopped; 1 5-6 pound chicken; Optional: fresh dill or parsley for garnish; 3 Eggs; 3 sprigs fresh dill; 1 cup matzo meal; 1 onion, quartered; 3 sprigs parsley; 1/4 teaspoon Salt; Salt and pepper, to taste; 1/4 cup seltzer water; 4 tablespoons chicken fat or vegetable oil

“Classic Matzo Ball Soup is a dairy free recipe with 6 servings. For $1.7 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains about 39g of protein, 39g of fat, and a total of 612 calories. It can be enjoyed any time, but it is especially good for Autumn. If you have onion, chicken, celery stalks, and a few other ingredients on hand, you can make it. 16 people found this recipe to be scrumptious and satisfying. It works well as a rather inexpensive main course. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is solid. Similar recipes include Matzo Ball Soup, MATZO BALL SOUP, and Matzo Ball Soup.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Pepper6 servings
Carrotslarge, sliced2 large
Celery stalkslarge, chopped2 large
Chicken5 lb
Optional: dilloptional6 servings
Eggs3
Dill3 sprig
Matzo meal1 cup
Onionquartered1
Parsley3 sprig
Salt¼ tsp
Salt and pepper6 servings
Seltzer water¼ cup
Vegetable oil4 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
Wash the chicken with cold water and place in pot. Cover with water and bring to a simmer (do not boil or your broth won't be clear).Skim off bubbling foam as it forms.
2
Add celery, carrots, onion, herbs, salt and pepper and continue to simmer for about 45 minutes.
3
Pour soup through strainer and let cool. When broth has completely cooled, remove the chicken meat and skim off the fat and save for the matzo balls.In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat (or vegetable oil). Stir in the matzo meal and salt.

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