Taste of Home
Flavorful Matzo Ball Soup
TOTAL TIME: Prep: 25 min. + chilling Cook: 2 hours
YIELD: 8 servings (2 quarts).
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
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10 cups water
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12 garlic cloves, peeled
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3 medium carrots, cut into chunks
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3 small turnips, peeled and cut into chunks
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2 medium onions, cut into wedges
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2 medium parsnips, peeled and cut into chunks
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1 medium leek (white portion only), sliced
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1/4 cup minced fresh parsley
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2 tablespoons snipped fresh dill
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1 teaspoon salt
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1 teaspoon pepper
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3/4 teaspoon ground turmeric
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MATZO BALLS:
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3 large eggs, separated
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3 tablespoons water or chicken broth
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3 tablespoons rendered chicken fat
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1-1/2 teaspoons salt, divided
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3/4 cup matzo meal
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8 cups water
Directions
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1.
For broth, in a stockpot, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
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2.
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.
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3.
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).
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4.
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.
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