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Matzoh Ball Soup

Matzoh Ball Soup

Cost $20, save $15

Source: Recommended by CookPal

  • 210 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Soup Base

    • 🍗 1 (4-pound) whole chicken
    • 🧅 2 onions, cut into 1-inch cubes
    • 🥕 3 carrots, sliced
    • 2 stalks celery, thickly sliced
    • 1 cup chopped fresh dill weed
    • 🧂 Salt to taste

  • Matzoh Ball Mix

    • 2 tablespoons vegetable oil
    • 2 tablespoons chicken cracklings (grebenes), finely minced
    • 🥚 2 large eggs, beaten
    • ½ cup matzo meal
    • 🧂 1 teaspoon salt
    • ¼ cup vegetable broth

STEPS

1

Trim off neck flap, fat, and skin from the chicken. Reserve for schmaltz and grebenes. Cut the chicken into quarters.

2

Place chicken and onions in a large pot. Cover with about 4 quarts of water, bring to a boil, reduce heat, and simmer for 2 hours.

3

Add carrots and celery to the soup; simmer for an additional hour. Season with salt to taste.

4

Remove chicken pieces. Set aside for shredding or other use. Keep covered at room temperature.

5

Dice reserved skin and fat into 1-inch pieces. Cook in a skillet over medium heat until grebenes are crisp and brown. Drain schmaltz into a bowl and mince grebenes finely.

6

To prepare matzoh balls, blend oil or schmaltz with eggs. Mix matzo meal and salt separately, then combine with egg mixture. Add vegetable broth or soup stock and stir in minced grebenes. Refrigerate mixture for 20 minutes.

7

Bring the soup to a boil. Shape matzoh mixture into 1-inch balls. Reduce to a simmer, drop balls into soup, and add chopped dill. Cover and cook for 30–40 minutes.

NUTRIENTS

Per 1 serving

🔥

583

Calories

  • 45
    Protein
  • 10
    Carbs
  • 39
    Fats

💡 Double the matzoh ball recipe if you enjoy larger portions of them.For added flavor, allow the soup to sit overnight in the refrigerator and reheat before serving.Serve with freshly chopped dill for an aromatic and fresh garnish.