Chicken Soup with Matzoh Balls

Name: Chicken Soup with Matzoh Balls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 4 carrots, peeled and cut into chunks; 1 liters good chicken stock; 3 eggs; 1 leave Chopped fresh parsley for garnish; 237 milliliters matzoh meal, approximately; 59 milliliters melted rendered chicken fat or canola or extra-virgin olive oil; 59 milliliters minced or grated onion; 1 teaspoons salt

Chicken Soup with Matzoh Balls is a dairy free soup. This recipe makes 6 servings with 309 calories, 12g of protein, and 14g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have eggs, onion, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Beat together the eggs and 1/2 cup of the stock. (If you would prefer very light matzoh balls, separate the eggs and beat the yolks with the stock. Beat the whites until almost stiff and fold them in after adding the matzoh meal.)

Ingredients you will need

Matzo

Stock

Egg Yolk

Egg

Stir in the onion, fat, salt, and pepper.

Ingredients you will need

Pepper

Onion

Salt

Add the matzoh meal; the dough should be quite moist, barely stiff enough to make into balls. If it is too moist, add a little more meal.

Ingredients you will need

Matzo Meal

Dough

Cover the mixture and refrigerate for an hour or overnight. When you're ready to cook, place a large pot of salted water to boil. (You can also cook the matzoh balls directly in your stock, but use the larger quantity of stock; the balls absorb a lot of liquid.) Using wet hands, shape the mixture into small balls, about 1 inch in diameter. Meanwhile, cook the carrots in the 5 1/2 cups stock.

Ingredients you will need

Carrot

Matzo

Stock

Water

Equipment you will use

Pot

Turn the heat under the boiling water to medium—low and cook the balls until expanded and set, about 30 minutes. Set them in soup bowls and ladle the stock and carrots over them, then garnish with lots of parsley.

Ingredients you will need

Carrot

Parsley