Matzo Ball Soup with Carrot & Dill

This ad will not print with your recipe

Print Options

Font Size
Include:
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.
active:
20 mins
total:
4 hrs 5 mins
Servings:
8
Matzo Ball Soup with Carrot & Dill Ali Redmond

Ingredients

Directions

  • Whisk eggs, schmaltz (or chicken fat) and 2 tablespoons broth in a large bowl. Add matzo meal, dill and 1 teaspoon salt; mix with a wooden spoon until well combined. If desired, add a few grinds of pepper. Slowly add seltzer and mix until just combined. Cover with plastic wrap and refrigerate until chilled, at least 3 hours or overnight.

    Advertisement

  • Fill a deep pot or Dutch oven with water and add the remaining 2 teaspoons salt; bring to a boil over high heat. Wet your hands and mold 16 golf-ball-size balls from the chilled mixture, gently dropping them into the boiling water as you form them.

  • Cover the pot and reduce the heat to maintain a simmer. Cook the matzo balls for 45 minutes.

  • Meanwhile, bring the remaining 8 cups broth to a simmer in another soup pot. Use a slotted spoon to transfer the cooked matzo balls to the hot broth. (Alternatively, transfer the cooked matzo balls to an airtight container and refrigerate for up to 2 days or freeze for up to 3 months. Do not hold the matzo balls in liquid, as they will lose their shape and integrity.)

  • Divide the soup among 8 bowls and add 2 tablespoons cooked carrots to each. Garnish each bowl with a sprig of dill, if desired.

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.
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 08/11/2022
This ad will not print with your recipe
Ads will not print with your recipe Advertisement