Recipes|Featured Main
Chicken Matzo Ball Soup
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT60M40 Minutes
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Yield:6 Servings
Ingredients
- 3 large eggs, separated
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil (or chicken fat)
- ⅓ cup seltzer water
- 1 cup matzo meal
- 2 teaspoons oil
- ½ cup chopped carrot
- ½ cup chopped onion
- ½ cup chopped celery
- 2 cups chopped cooked chicken
- 8 cups chicken broth
- Chopped parsley or dill to garnish
- 3 large eggs, separated
- Kosher salt and freshly ground black pepper to taste
- 25.56g chopped fresh parsley
- 25.56g olive oil (or chicken fat)
- 78.86ml seltzer water
- 236.59ml matzo meal
- 8.52g oil
- 118.29ml chopped carrot
- 118.29ml chopped onion
- 118.29ml chopped celery
- 473.18ml chopped cooked chicken
- 1892.71ml chicken broth
- Chopped parsley or dill to garnish
Also lovingly referred to as Jewish Penicillin, nothing says comfort like a steaming bowl of matzo ball soup.
Preparation
STEP 1
In a bowl, whisk egg yolks, salt, pepper, parsley, oil and seltzer until combined.
STEP 2
In a second bowl, whisk egg whites until stiff, and fold into yolk mixture. Fold in matzo meal and chill for at least 1 hour.
STEP 3
Gently shape 12- 15 matzo balls with damp hands and set aside until needed.
STEP 4
In a large saucepan or soup pot, sauté carrot, onion and celery in oil. Add chicken and broth. Season with salt and pepper. Bring to a gentle boil and add matzo balls.
STEP 5
Cover and simmer over low heat for about 30 minutes or until matzo balls are tender. Garnish with parsley.