This matzo ball soup is chicken and vegetables stewed with matzo balls in a flavorful stock with new spices. An occasion exemplary that is a definitive solace food and turns out to be not difficult to make!
At the point when I need to heat up on a cool day, I present a quite hot bowl of soup, for example, chicken pot pie soup, taco soup or this customary matzo ball soup.
I grew up eating matzo ball soup, and presently I make it consistently for my own family. My rendition is easy to make, and comes out totally without fail – no thick or substantial matzo balls here!
HOW DO YOU MAKE MATZO BALL SOUP?
Start by making the matzo balls by mixing together eggs, oil or chicken fat, seltzer water, flavors, preparing powder and matzo supper. Chill the combination for 1-2 hours with the goal that it turns out to be sufficiently firm to scoop into round balls. To make the soup, cook onions, carrots, celery and garlic in a huge pot. Mix in cooked chicken and flavors, then, at that point, pour in chicken stock. Add the matzo balls and stew until the vegetables are delicate and the matzo balls are cooked through. Sprinkle with new spices, then, at that point, serve and appreciate.
IS MATZO BALL SOUP GOOD FOR YOU?
Matzo ball soup is contains for the most part low calorie things like lean chicken and vegetables. The matzo balls do contain some fat. You can diminish the fat by 1 tablespoon in case you’re hoping to save money on certain calories.
WHAT IS THE DIFFERENCE BETWEEN MATZO BALLS AND DUMPLINGS?
Matzo balls are viewed as a kind of dumpling. The principle distinction between matzo balls and some other dumpling is that these balls are made with matzo supper, which is ground matzo saltines, and most different dumplings are made with generally useful flour.
For the matzo balls
- 3 eggs
- 1/4 cup melted schmaltz OR vegetable oil schmaltz is rendered chicken fat
- 3 tablespoons club soda seltzer water
- 3/4 cup matzo meal
- 1/2 teaspoon baking powder
- 1 teaspoon salt
For the soup
- 1 tablespoon vegetable oil OR schmaltz
- 1/2 cup onion finely diced
- 3/4 cup carrots peeled, halved lengthwise, and sliced
- 3/4 cup celery sliced
- 1 1/2 teaspoons minced garlic
- 2 1/2 cups cooked chicken shredded
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 8 cups chicken broth I use low sodium
- 2 tablespoons chopped parsley
For the matzo balls
- Place the eggs in a bowl and beat well. Whisk in the fat and club soda. Add the matzo meal, baking powder and salt, then stir until well combined. Cover the bowl and refrigerate for at least one hour.
For the soup
- Place the oil in a large pot over medium heat. Add the onion, carrots and celery to the pot and cook for 4-5 minutes or until softened.
- Add the garlic to the pot and cook for 30 seconds.
- Add the chicken, Italian seasoning, salt, pepper and chicken broth. Bring to a simmer.
- Use a tablespoon or a small scoop to make 1 inch matzo balls. Drop the balls into the soup.
- Cover the pot and simmer for 25-30 minutes or until balls are puffed and vegetables are tender.
- Sprinkle with parsley, then serve.
- The use of baking powder produces light and fluffy matzo balls. If you prefer a denser matzo ball, either cut the amount of baking powder in half or omit it altogether.
Calories: 210kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 589mg | Potassium: 404mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2848IU | Vitamin C: 24mg | Calcium: 52mg | Iron: 2mg