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Matzo Balls For Soup Recipe
|Matzo boards||2 , crumbled|
|Eggs||4 , separated|
|Water||4 Quart (Rapidly Boiling)|
|Chicken soup||4 Cup (64 tbs) (4 Servings)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1380 Calories from Fat 687
% Daily Value*
Total Fat 76 g117.5%
Saturated Fat 21.8 g108.9%
Trans Fat 0 g
Cholesterol 923 mg
Sodium 8058.1 mg335.8%
Total Carbohydrates 118 g39.5%
Dietary Fiber 2.2 g8.7%
Sugars 7 g
Protein 54 g108.3%
Vitamin A 79.8% Vitamin C 34.9%
Calcium 27% Iron 92.2%
*Based on a 2000 Calorie diet
Beat egg whites until stiff, and beat egg yolks separately until smooth and lemon-colored.
Fold whites into yolks, then fold in matzo meal.
Refrigerate for 1 hour.
With wet hands, divide mixture into 12 equal portions and shape each portion into a ball.
Drop into water and cook 20-25 minutes.
Remove balls with slotted spoon, and add to hot chicken soup.
Garnish with parsley.