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Flavorful Matzo Ball Soup

 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

2 of 2

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).
Nutritional 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.