Chicken Soup With Matzo Balls Recipe
Ingredients
| Eggs | 3 | |
| Vegetable oil/Rendered chicken fat | 3 Tablespoon | |
| Matzo meal | 3⁄4 Cup (12 tbs) | |
| Salt | 1 Teaspoon | |
| Freshly ground pepper | 1⁄2 Teaspoon | |
| Chicken broth | 5 Quart |
Nutrition Facts
Serving size
Calories 240 Calories from Fat 89
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 1.8 g8.8%
Trans Fat 0 g
Cholesterol 105.7 mg35.2%
Sodium 2339.5 mg97.5%
Total Carbohydrates 26 g8.8%
Dietary Fiber 1 g4.2%
Sugars 3.7 g
Protein 9 g18.9%
Vitamin A 2.5% Vitamin C 0.15%
Calcium 1.5% Iron 3.2%
*Based on a 2000 Calorie diet
Directions
2. In a 3 or 4-quart pot, bring 2 quarts of broth to a boil. Form dough into rough 1/2-inch balls and drop into boiling broth. Reduce heat to medium-low, cover pot, and simmer until matzo balls are cooked through and no longer doughy in center, 30 to 40 minutes. Remove with a slotted spoon and use immediately or reserve for up to 4 hours
3. To serve, heat remaining broth and drop in matzo balls and optional chicken. Simmer until heated through, about 5 minutes.
Chef
