Matzo Ball Soup Recipe
Ingredients
Matzo balls
- 1 cup matzo meal
- 4 large eggs
- 3 tbsp avocado oil
- ¼ cup club soda or water
- 1 ¼ tsp salt
- ½ tsp baking soda - (if you are using water instead of club soda)
- 1 tsp onion powder
- ½ tsp granulated garlic
- Pinch of black pepper
Soup
- 1 lb roasted chicken breasts - (shredded)
- 1 tbsp olive oil
- 3 large carrots - (chopped)
- 3 celery stalks - (chopped)
- 1 small yellow onion - (diced)
- 2 cloves garlic - (minced)
- 6 cups fat free chicken stock
- 2 cups water
- Salt and pepper to taste
Instructions
- In a medium sized bowl, combine all ingredients for the matzo balls. Cover and refrigerate for 30 minutes.
- While matzo ball dough is setting in the fridge, make the soup. Heat oil in a large pot over medium heat. Add in onion, garlic, celery, and carrots, and saute until the onions are translucent, about 4-5 minutes.
- Add in the chicken, the stock, the water, and season with salt and pepper. Bring to a boil. Then, turn heat to low, cover, and let simmer gently for 30 minutes.
- While soup is simmering, form the matzo balls. Using wet hands, form the dough into balls that are about the size of a golf ball.
- Add all the matzo balls to the soup, while it’s simmering. Cover with lid, and let simmer for 20 minutes. Do not remove the lid during this time.
- Remove from heat and spoon into bowls. Garnish with fresh parsley or dill.
Notes
- The entire recipe makes 6 serving
- The serving size is about 1 3/4 cups of soup and 3 matzo balls
Nutrition
Calories: 283 kcal (14%)Carbohydrates: 11.3 g (4%)Protein: 31.4 g (63%)Fat: 12 g (18%)Saturated Fat: 3.1 g (19%)Cholesterol: 191 mg (64%)Sodium: 1022 mg (44%)Potassium: 415 mg (12%)Fiber: 1.8 g (8%)Sugar: 3.8 g (4%)Calcium: 40 mg (4%)Iron: 2.2 mg (12%)