Matzo Ball Soup with Fresh Dill

Matzo Ball Soup with Fresh Dill

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From: EatingWell Magazine, January/February 2018

The secret to light, fluffy matzo balls is twofold: using seltzer instead of tap water and letting the mixture rest in the refrigerator so it's fully hydrated before cooking. In this easy soup recipe, the vegetables can be finely sliced to make an elegant soup or coarsely chopped or sliced for a more rustic presentation.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • Matzo Balls
  • 6 large eggs
  • 6 tablespoons canola oil
  • 1½ cups whole-wheat matzo meal
  • ½ cup seltzer
  • 1½ tablespoons minced fresh dill
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper
  • Soup
  • 6 pounds bone-in chicken pieces
  • 6 medium carrots, very thinly sliced
  • 4 stalks celery, very thinly sliced
  • 3 medium onions, halved and very thinly sliced
  • 3 small parsnips, peeled and very thinly sliced
  • 6 whole peppercorns
  • 2 bay leaves
  • 2 teaspoons kosher salt
  • 14 cups water
  • ½ cup chopped fresh parsley plus 6 tablespoons, divided
  • 6 tablespoons chopped fresh dill, divided

Preparation

  • Prep

  • Ready In

  1. To prepare matzo balls: Whisk eggs in a large bowl. Add oil and whisk to combine. Add matzo meal, seltzer, minced dill, 1 teaspoon salt and pepper; mix until combined. Cover and refrigerate for at least 2 hours and up to 6 hours.
  2. Meanwhile, to prepare soup: Place chicken, carrots, celery, onions, parsnips, peppercorns, bay leaves and salt in a large stockpot; add water. Bring to a boil over high heat, skimming any foam that rises to the surface. Reduce heat to low and add ½ cup parsley and 3 tablespoons dill. Partially cover and simmer for 1¼ hours.
  3. Transfer the chicken to a large bowl and let cool. Skim fat off the soup, if desired.
  4. While the chicken cools, bring a large pot of water to a boil over high heat. With wet hands and using a generous 2 tablespoons for each, form the matzo mixture into 16 balls about 2 inches in diameter. Add the matzo balls to the boiling water; return to a boil, then reduce heat to medium-low. Cover and cook for 25 minutes.
  5. Remove the chicken from the bones. (Discard skin and bones.) Shred the chicken and stir into the soup.
  6. Using a slotted spoon, transfer the cooked matzo balls to the soup. Return the soup to a simmer over medium heat. Mix the remaining 6 tablespoons parsley and 3 tablespoons dill. Serve the soup sprinkled with the herbs.
  • To make ahead: Refrigerate soup with matzo balls for up to 3 days. Freeze soup and matzo balls separately for up to 3 months.

Nutrition information

  • Serving size: 1½ cups soup & 1 matzo ball
  • Per serving: 278 calories; 12 g fat(2 g sat); 3 g fiber; 15 g carbohydrates; 25 g protein; 36 mcg folate; 157 mg cholesterol; 3 g sugars; 0 g added sugars; 4,282 IU vitamin A; 9 mg vitamin C; 52 mg calcium; 2 mg iron; 490 mg sodium; 416 mg potassium
  • Nutrition Bonus: Vitamin A (86% daily value)
  • Carbohydrate Servings: 1

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