Description
A comforting bowl of classic matzo ball soup with tender fluffy dumplings floating in rich golden chicken broth. Warm, nourishing, and perfect for holidays or cozy dinners.
Ingredients
Units
Scale
- 1 whole chicken, 3 to 4 pounds
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 large onion, halved
- 3 cloves garlic
- 2 teaspoons salt
- 1 teaspoon black pepper
- 10 cups water
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup vegetable oil or melted chicken fat
- 1/4 cup water or chicken broth
- 1 teaspoon salt (for matzo balls)
- 1/4 teaspoon black pepper (for matzo balls)
Instructions
- In a large pot, combine whole chicken, carrots, celery, onion, garlic, 2 teaspoons salt, 1 teaspoon black pepper, and water. Bring to a boil, then reduce to a gentle simmer and cook for 1 1/2 hours.
- Remove chicken and vegetables. Strain broth and return liquid to the pot. Keep warm.
- In a mixing bowl, whisk eggs, vegetable oil or chicken fat, 1/4 cup water or broth, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir in matzo meal until combined. Cover and refrigerate for 30 minutes.
- With wet hands, form mixture into 1 inch balls.
- Bring a separate pot of salted water to a gentle simmer. Add matzo balls, cover, and cook for 30 to 40 minutes until cooked through.
- Transfer cooked matzo balls into warm broth and serve hot.
Notes
- Chill the matzo mixture before shaping for best texture.
- Keep the simmer gentle while cooking matzo balls.
- Store soup and matzo balls separately for best results.
- Reheat gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 160mg