Classic Matzo Ball Soup
Classic Matzo Ball Soup is a dairy free recipe with 6 servings. For $1.7 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains about 39g of protein, 39g of fat, and a total of 612 calories. It can be enjoyed any time, but it is especially good for Autumn. If you have onion, chicken, celery stalks, and a few other ingredients on hand, you can make it. 16 people found this recipe to be scrumptious and satisfying. It works well as a rather inexpensive main course. It is brought to you by Foodista. From preparation to the plate,
Instructions
- 1
Wash the chicken with cold water and place in pot. Cover with water and bring to a simmer (do not boil or your broth won't be clear).Skim off bubbling foam as it forms.
- 2
Add celery, carrots, onion, herbs, salt and pepper and continue to simmer for about 45 minutes.
- 3
Pour soup through strainer and let cool. When broth has completely cooled, remove the chicken meat and skim off the fat and save for the matzo balls.In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat (or vegetable oil). Stir in the matzo meal and salt.
- 4
Add 1/4 selter water. Cover and refrigerate for at least 1 hour.Form the matzo dough into teaspoon-size balls.Bring the chicken broth to a boil.
- 5
Add the matzo balls, cover, and cook for 20 minutes.
- 6
Serve immediately.
- 7
Garnish with fresh dill or parsley.
Recipe from foodista.com
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Ingredients (14)
- •Freshly-ground black pepper to taste
- •2 large carrots, sliced
- •2 large celery stalks with leaves on, chopped
- •1 5-6 pound chicken
- •Optional: fresh dill or parsley for garnish
- •3 Eggs
- •3 sprigs fresh dill
- •1 cup matzo meal
- •1 onion, quartered
- •3 sprigs parsley
- •1/4 teaspoon Salt
- •Salt and pepper, to taste
- •1/4 cup seltzer water
- •4 tablespoons chicken fat or vegetable oil