Matzo Ball Soup Recipe
This is an easy, short-cut version of Matzo Ball Soup, a warm and comforting Jewish Soup served during Passover.
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Calories: 400kcal
Servings: 6 people
Equipment
- Cooking spoon or ladle
- Cutting Board and Knife
- Pot lid
Ingredients
- 1 Tbsp vegetable or canola oil
- 2 cloves garlic
- 1 yellow onion
- 3 carrots
- 3 stalks celery
- 1 chicken breast
- 6 cups chicken broth
- 2 cups water
- Freshly cracked pepper
- Few sprigs fresh dill
Instructions
- Prepare the matzo ball mixture by combining matzo meal, eggs, water, salt, and fat.
- Form the mixture into balls using wet hands to prevent sticking.
- Simmer the matzo balls in salted water or chicken broth for 20-30 minutes until cooked through.
- While the matzo balls are cooking, prepare the soup base by simmering chicken broth with vegetables.
- Once the matzo balls are cooked and the soup is ready, ladle the soup into bowls.
- Add a few matzo balls to each serving.
- Serve and enjoy the comforting warmth of this classic dish.
Notes
You can use boneless, skinless or bone-in and skin on. Bone-in gives the best flavor, but be sure to remove the skin before adding it to the soup. The bones can be removed when you shred the chicken.
I use Better Than Bouillon to make inexpensive broth in the exact quantity that I need.
Nutrition
Calories: 400kcal | Carbohydrates: 50g | Protein: 3g | Fat: 2g | Fiber: 2g | Sugar: 0.1g