Matzo Ball Soup
Matzo Ball Soup is a dairy free recipe with 8 servings. This soup has 253 calories, 11g of protein, and 12g of fat per serving. For $1.14 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 409 people have made this recipe and would make it again. Winter will be even more special with this recipe. This recipe from Brown Eyed Baker requires vegetable oil, matzo meal, chicken stock, and eggs. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. Overall, this recipe earns a pretty good spoonacular score of 51%. If you like this recipe, take a look at these similar recipes: Matzo Ball Soup, Matzo Ball Soup, and Matzo Ball Soup.
Servings: 8
Preparation duration: 60 minutes
Cooking duration: 20 minutes
Ingredients:
¼ teaspoon freshly ground black pepper
3 small carrots, peeled and thinly sliced
2 quarts chicken stock
4 eggs
2 tablespoons chopped fresh parsley
1 cup matzo meal
1½ teaspoons salt
¼ cup vegetable oil
7 tablespoons water
Equipment:
whisk
bowl
slotted spoon
dutch oven
sauce pan
Cooking instruction summary:
1. Make the Matzo Balls: In a medium bowl, lightly whisk the eggs. Whisk in the vegetable oil, then the water. In a separate small bowl, stir together the matzo meal, salt and pepper. Stir the matzo mixture into the egg mixture. The consistency will initially be like pancake batter, but it will immediately begin to thicken. Cover and refrigerate for at least 1 hour, or up to 4 hours.2. Bring 4 quarts of water to a boil in a large stockpot or Dutch oven over medium-high heat. With moistened hands, form 1 tablespoon of matzo mixture into balls about 1-inch in diameter. Drop the balls into the boiling water so that each falls into the pot in a different place, not crowding each other. When all of the balls are added, reduce the heat to medium-low heat and simmer, covered, for 20 minutes. With a slotted spoon, remove one matzo ball, cut in half and check for doneness. The matzo ball is done when the inside is not dark or wet. If necessary, cook 5 to 10 additional minutes, or until the color is uniform throughout and the texture is light and fluffy (I did end up cooking mine for an additional 10 minutes).3. Make the Soup: While the matzo balls are cooking, bring the chicken stock to a boil in a large saucepan. Add the carrots, reduce the heat to medium-low, and cook until tender, about 6 minutes. Use a slotted spoon to transfer the matzo balls to the soup. Stir in the fresh parsley and serve immediately.Notes:If using Streit's brand matzo meal, reduce the amount of water to 6 tablespoons.To create large matzo balls about 2½ inches in diameter, use 2 tablespoons of raw mixture and increase the cooking time to 35 to 40 minutes.
Step by step:
1. Make the Matzo Balls: In a medium bowl, lightly whisk the eggs.
2. Whisk in the vegetable oil, then the water. In a separate small bowl, stir together the matzo meal, salt and pepper. Stir the matzo mixture into the egg mixture. The consistency will initially be like pancake batter, but it will immediately begin to thicken. Cover and refrigerate for at least 1 hour, or up to 4 hours.
3. Bring 4 quarts of water to a boil in a large stockpot or Dutch oven over medium-high heat. With moistened hands, form 1 tablespoon of matzo mixture into balls about 1-inch in diameter. Drop the balls into the boiling water so that each falls into the pot in a different place, not crowding each other. When all of the balls are added, reduce the heat to medium-low heat and simmer, covered, for 20 minutes. With a slotted spoon, remove one matzo ball, cut in half and check for doneness. The matzo ball is done when the inside is not dark or wet. If necessary, cook 5 to 10 additional minutes, or until the color is uniform throughout and the texture is light and fluffy (I did end up cooking mine for an additional 10 minutes).
4. Make the Soup: While the matzo balls are cooking, bring the chicken stock to a boil in a large saucepan.
5. Add the carrots, reduce the heat to medium-low, and cook until tender, about 6 minutes. Use a slotted spoon to transfer the matzo balls to the soup. Stir in the fresh parsley and serve immediately.Notes:If using Streit's brand matzo meal, reduce the amount of water to 6 tablespoons.To create large matzo balls about 2½ inches in diameter, use 2 tablespoons of raw mixture and increase the cooking time to 35 to 40 minutes.
Nutrition Information:
covered percent of daily need
Related Videos:
Turkey Matzo Ball Soup - Leftover Turkey Soup Recipe for Thanksgivingukkah
Slow-Cooker Matzo Ball Soup
HOMEMADE MATZO BALL SOUP!
