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:

Quickview
252k Calories
10g Protein
12g Total Fat
25g Carbs
5% Health Score
Limit These
Calories
252k
13%

Fat
12g
19%

  Saturated Fat
7g
44%

Carbohydrates
25g
8%

  Sugar
4g
5%

Cholesterol
88mg
30%

Sodium
819mg
36%

Get Enough Of These
Protein
10g
21%

Vitamin A
3342IU
67%

Selenium
18µg
26%

Vitamin B3
4mg
23%

Vitamin B2
0.36mg
21%

Vitamin K
21µg
20%

Phosphorus
130mg
13%

Vitamin B1
0.17mg
12%

Vitamin B6
0.23mg
11%

Potassium
364mg
10%

Iron
1mg
9%

Copper
0.17mg
8%

Manganese
0.16mg
8%

Folate
30µg
8%

Zinc
0.79mg
5%

Magnesium
19mg
5%

Vitamin B5
0.47mg
5%

Vitamin E
0.7mg
5%

Fiber
1g
4%

Vitamin C
2mg
4%

Vitamin B12
0.2µg
3%

Calcium
30mg
3%

Vitamin D
0.44µg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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