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Matzo Ball Soup Exps Toham25 41673 Dr 04 10 09bMatzo Ball Soup Recipe photo by Taste of Home

Matzo Ball Soup

TOTAL TIME: Prep: 25 min. + chilling Cook: 1-3/4 hours YIELD: 12 servings.
This traditional matzo ball soup recipe is worth the extra effort. If you prefer, you can add egg noodles instead of matzo balls to this Jewish chicken soup. —Julia Sherman, New Market, Tennessee

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 1 can (14-1/2 ounces) chicken broth
  • 1-3/4 teaspoons kosher salt, divided
  • 1 pound carrots, coarsely chopped
  • 6 celery ribs, coarsely chopped
  • 1/2 cup coarsely chopped sweet onion
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh parsley
  • MATZO BALLS:
  • 2 eggs
  • 2 tablespoons canola oil
  • 1 package (5 ounces) matzo ball mix
  • 1/4 cup finely chopped onion

Directions

  • 1. Place chicken in a large soup kettle; add the broth, 1 teaspoon kosher salt and enough water to cover the chicken. Bring to a boil. Reduce heat; simmer for 55-65 minutes or until meat is tender, skimming the surface as foam rises.
  • 2. Remove chicken and set aside until cool enough to handle. Strain broth and skim fat; if needed add additional water to make 10 cups of broth. Return broth to the kettle; add the carrots, celery, onion, garlic, pepper and remaining salt. Bring to a boil. Reduce heat; simmer for 15 minutes or until carrots are tender.
  • 3. Meanwhile, in a small bowl, whisk eggs and oil. Add matzo ball mix and onion; toss with a fork until combined. Cover and refrigerate for 15 minutes.
  • 4. Remove and discard skin and bones from chicken; shred chicken and add to soup. Stir in parsley. Bring to a boil. Drop tablespoonfuls of matzo ball dough into boiling soup. 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).
  • 5. With a slotted spoon, carefully remove matzo balls and divide among soup bowls. Ladle soup over top. If desired, top with additional parsley and pepper.

Nutrition Facts

1-1/2 cups: 160 calories, 6g fat (1g saturated fat), 73mg cholesterol, 509mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 fat.

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