Matzo Ball Soup with Carrot & Dill
Nothing says Passover like matzo ball soup. The key to these tender, flavorful matzo balls is a hint of schmaltz (chicken fat), a little seltzer and an extra-long simmer. If schmaltz is not readily available at your market, ask the butcher or seek out a local meat market. Or, if you have chicken on hand, remove the skin and cook it over low heat to render the fat. If matzo meal is unavailable, look for whole matzo crackers and grind them at home in your food processor.
EatingWell.com, April 2022
Gallery
Credit: Ali Redmond
Ingredients
Directions
To make ahead
Prepare matzo mixture through Step 1 and refrigerate for up to 1 day. Refrigerate cooked matzo balls (Step 3) for up to 2 days or freeze for up to 3 months.
Nutrition Facts
Serving Size:
1 cup broth, 2 matzo balls & 2 Tbsp. carrots Per Serving:
170 calories; protein 7g; carbohydrates 14g; dietary fiber 1g; sugars 1g; fat 9g; saturated fat 3g; mono fat 4g; poly fat 2g; cholesterol 98mg; vitamin a iu 2693IU; vitamin b3 niacin 1mg; vitamin c 1mg; vitamin d iu 33IU; vitamin e iu 1IU; folate 15mg; vitamin k 2mg; sodium 481mg; calcium 20mg; iron 1mg; magnesium 5mg; phosphorus 55mg; potassium 84mg; omega 6 fatty acid 2g.
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