Matzo Balls For Soup Recipe

These Matzo Balls For Soup are sure to transform your chicken soup from a simple girl-next-door to a hot model ! Well, the effect of these awesome Yiddish flatbread is such ! You must try out these powerful soup enhancers to know what I mean ! Feel free to share your views about the Matzo Balls For Soup with me.
Matzo Balls For Soup picture




 Matzo boards2 , crumbled
 Salt3⁄4 Teaspoon
 Eggs4 , separated
 Water4 Quart (Rapidly Boiling)
 Chicken soup4 Cup (64 tbs) (4 Servings)
 Chopped parsley1 Tablespoon (For Garnish)

Nutrition Facts

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


Place matzos in blender and blend to make fine meal.
Add salt.
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.