Flavorful Matzo Ball Soup

Name: Flavorful Matzo Ball Soup
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 8 servings (2 quarts).
Cuisine: Asian Recipes, Asian Soups, Indian Recipes, Italian Recipes, Italian Soups
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 large 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

A variety of winter vegetables gives the broth for this classic Jewish soup a deep flavor. You can use a few green onions instead of the leek. —Taste of Home Test Kitchen

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 large 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 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.

Nutrition Facts

1 cup: 100 calories, 7g fat (2g saturated fat), 83mg cholesterol, 322mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Reviews

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Average Rating:

Marsha184

Dec 11, 2009

Wonderful soup; almost as if my grandmother made it. Thanks for a terrific recipe.
ajjs

Apr 20, 2008

just made this soup tonight and it came out like weak tea i had to put 2 cans of store bought chicken broth in to save it. I dont know what test kitchen you had it in, but it had no flavor, very unhappy with this soup.I will keep cooking AJJS