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Matzo Ball Soup

Name: Matzo Ball Soup
Prep time: 20

(4 votes, average: 4.25 out of 5)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

Matzo Ball Soup is not known for nothing as the Jewish penicillin. It’s a healing and nutritious comfort food. It is loved at family gatherings during Passover, but also year round. This recipe...

Ingredients

For matzo balls:

2 large eggs
1 tablespoons canola or grape seed oil
½ teaspoon salt
2 tablespoons cups seltzer
½ cup matzo meal (see Chef Tip)

For soup:

1 tablespoon grape seed oil
1 onion, finely chopped
1 stalk celery
2 parsnips
2 carrots, peeled and chopped
8 cups low sodium chicken broth or Rich Chicken Stock
2 cups loosely packed baby spinach
2 tablespoons fresh dill or flat leaf , chopped

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Nutrition Facts

Calories

185 cals

Fat

8 g

Saturated Fat

2 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

2 g

Carbohydrates

20 g

Sugar

5 g

Fiber

4 g

Protein

10 g

Sodium

349 mg

Directions

Whisk the eggs in a medium bowl for 30 seconds or until foamy. Stir in oil, salt, and seltzer with a wooden spoon. Gradually, in a steady stream stir in the matzo meal. Gently fold in just until absorbed. Cover and chill in the refrigerator for at least 1 hour.
Meanwhile, in a large stockpot heat oil and onions over medium-high heat. Once the onions have become translucent, add the celery. Cook stirring occasionally, for 5 minutes. Add the carrots, parsnips and chicken broth. Bring to a boil, then reduce to a simmer.
Once the matzo dough has chilled, bring a pot of salted water to a boil. Reduce heat to a simmer. Using wet hands very gently roll 1 tablespoons of dough into loose balls, and drop them into the simmering water, one ball at a time. Do not press into tight balls, this will cause heavier denser matzo balls. Cover and simmer for 30 minutes.
Once the matzo balls are ready transfer to the chicken soup. Ladle into bowls and serve with dill or parsley.

Chef Tips

Look for matzo meal in the kosher section of your local supermarket.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.