Classic Matzo Ball Soup

Dairy Free
Health score
17%
Classic Matzo Ball Soup
45 min.
6
612kcal
19.51%sweetness
100%saltiness
13.97%sourness
20.48%bitterness
66.98%savoriness
63.01%fattiness
0%spiciness

Suggestions

There's nothing quite like a warm bowl of matzo ball soup on a chilly day, or any time you crave some comfort food that feels nostalgic yet satisfyingly homemade.

This classic Matzo Ball Soup is simple enough for even the most inexperienced cook to master! With just a few ingredients – including tender chicken broth loaded up with carrots, celery, parsnips, dill, and egg noodles (for extra heft)—you can create an unbeatable meal your family will love. The pièce de résistance? Light, fluffy matzos balls made from scratch using only six basic pantry staple items: eggs, oil, salted water, seltzer water, ground pepper, and matzo meal.

The key to achieving perfect consistency lies not so much in following exact measurements but rather developing a feel for how wet or dry the mixture should be after combining these components by hand until they form soft dough-like texture which then needs about half hour rest before shaping into bite size morsels ready for boiling till cooked through. Once done, add them along side

Ingredients

  • servings pepper black freshly-ground to taste
  • large carrots sliced
  • large celery stalks with leaves on, chopped
  • pound chicken 
  • servings optional: dill fresh for garnish
  •  eggs 
  • sprigs optional: dill fresh
  • cup matzo meal 
  •  onion quartered
  • sprigs parsley 
  • 0.3 teaspoon salt 
  • servings salt and pepper to taste
  • 0.3 cup seltzer water 
  • tablespoons vegetable oil 

Equipment

  • mixing bowl
  • pot
  • sieve

Directions

  1. Wash the chicken with cold water and place in pot. Cover with water and bring to a simmer (do not boil or your broth won't be clear).Skim off bubbling foam as it forms.
  2. Add celery, carrots, onion, herbs, salt and pepper and continue to simmer for about 45 minutes.
  3. Pour soup through strainer and let cool. When broth has completely cooled, remove the chicken meat and skim off the fat and save for the matzo balls.In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat (or vegetable oil). Stir in the matzo meal and salt.
  4. Add 1/4 selter water. Cover and refrigerate for at least 1 hour.Form the matzo dough into teaspoon-size balls.Bring the chicken broth to a boil.
  5. Add the matzo balls, cover, and cook for 20 minutes.
  6. Serve immediately.
  7. Garnish with fresh dill or parsley.

Nutrition Facts

Calories612kcal
Protein26.09%
Fat58.08%
Carbs15.83%

Properties

Glycemic Index
33.31
Glycemic Load
1.16
Inflammation Score
-10
Nutrition Score
22.659565217391%

Flavonoids

Apigenin
1.12mg
Luteolin
0.05mg
Isorhamnetin
1.01mg
Kaempferol
0.21mg
Myricetin
0.09mg
Quercetin
3.89mg

Taste

Sweetness:
19.51%
Saltiness:
100%
Sourness:
13.97%
Bitterness:
20.48%
Savoriness:
66.98%
Fattiness:
63.01%
Spiciness:
0%

Nutrients percent of daily need

Calories:611.74kcal
30.59%
Fat:38.9g
59.84%
Saturated Fat:9.96g
62.26%
Carbohydrates:23.85g
7.95%
Net Carbohydrates:22.1g
8.04%
Sugar:2.09g
2.32%
Cholesterol:217.92mg
72.64%
Sodium:469.78mg
20.43%
Protein:39.32g
78.64%
Vitamin A:4446.71IU
88.93%
Vitamin B3:13.54mg
67.68%
Selenium:41.62µg
59.45%
Vitamin B6:0.76mg
37.82%
Phosphorus:345.66mg
34.57%
Vitamin K:31.53µg
30.03%
Vitamin B2:0.41mg
23.94%
Vitamin B5:2.19mg
21.87%
Zinc:2.93mg
19.53%
Iron:2.93mg
16.26%
Vitamin B1:0.23mg
15.54%
Potassium:512.27mg
14.64%
Manganese:0.27mg
13.43%
Vitamin B12:0.76µg
12.64%
Magnesium:50.26mg
12.56%
Vitamin E:1.7mg
11.34%
Folate:34.79µg
8.7%
Vitamin C:6.55mg
7.94%
Fiber:1.75g
7%
Copper:0.14mg
6.93%
Vitamin D:0.8µg
5.35%
Calcium:50.2mg
5.02%