45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 6 persons
Weight Per Serving: 291g
Price Per Serving: 1.7$
612kcal
Nutrition
Calories: 612kcal
Protein: 26.09%
Fat: 58.08%
Carbs: 15.83%
Ingredients
- 6 servingspepperblack freshly-ground to taste
- 2 largecarrotssliced
- 2 largecelery stalkswith leaves on, chopped
- 5 poundchicken
- 6 servingsoptional: dillfresh for garnish
- 3 eggs
- 3 sprigsoptional: dillfresh
- 1 cupmatzo meal
- 1 onionquartered
- 3 sprigsparsley
- 0.3 teaspoonsalt
- 6 servingssalt and pepperto taste
- 0.3 cupseltzer water
- 4 tablespoonsvegetable oil
Equipment
Directions
- 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.
- Add celery, carrots, onion, herbs, salt and pepper and continue to simmer for about 45 minutes.
- 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.
- 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.
- Add the matzo balls, cover, and cook for 20 minutes.
- Serve immediately.
- Garnish with fresh dill or parsley.
Nutrition Facts
Properties
Nutrition Score
22.659565217391%
Flavonoids
Taste
Nutrients percent of daily need