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Flavorful Matzo Ball Soup

Our Test Kitchen shares the recipe for this traditional soup. You can make the soup a day ahead and reheat it just before serving.

8 ServingsPrep: 25 min. + chilling Cook: 2 hours

Ingredients

10 cups water
12 garlic cloves, peeled
3 medium carrots, cut into chunks
3 small turnips, peeled and cut into chunks
2 medium onions, cut into wedges
2 medium parsnips, peeled and cut into chunks
1 medium leek (white portion only), sliced
1/4 cup minced fresh parsley
2 tablespoons snipped fresh dill
1 teaspoon salt
1 teaspoon pepper
3/4 teaspoon ground turmeric
MATZO BALLS:
3 eggs, separated
3 tablespoons water or chicken broth
3 tablespoons rendered chicken fat
1-1/2 teaspoons salt, divided
3/4 cup matzo meal
8 cups water

Directions

For broth, in a stockpot, combine the first 12 ingredients. Bring to
a boil. Reduce heat; cover and simmer for 2 hours.
Meanwhile, in a large bowl, beat the egg yolks on high speed for 2
minutes or until thick and lemon-colored. Add the water, chicken fat

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Flavorful Matzo Ball Soup (continued)

Directions (continued)

and 1/2 teaspoon salt. In another bowl, beat egg whites on high
until stiff peaks form; fold into yolk mixture. Fold in matzo meal.
Cover and refrigerate for at least 1 hour or until thickened.
In another stockpot, bring water to a boil; add remaining salt. Drop
eight rounded tablespoonfuls of matzo ball dough into boiling water.
Reduce heat; cover and simmer for 20-25 minutes or until a toothpick
inserted into a matzo ball comes out clean (do not lift cover while
simmering).
Strain broth, discarding vegetables and seasonings. Carefully remove
matzo balls from water with a slotted spoon; place one matzo ball in
each soup bowl. Add broth. Yield: 8 servings (2 quarts).

Nutrition Facts: 1 cup equals 100 calories, 7 g fat (2 g saturated fat), 83 mg cholesterol, 322 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.