How To Make Chicken Matzo Ball Soup
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 1 whole chicken, cut into pieces
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves of garlic, minced
- 1/4 cup fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1 cup matzo meal
- 4 eggs
- 2 tablespoons vegetable oil
Instructions
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In a large pot, bring the chicken broth to a boil.
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Add the chicken pieces, onion, carrots, celery, garlic, dill, salt, and pepper to the pot. Reduce heat to low and simmer for 30 minutes, or until the chicken is cooked through and tender.
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Meanwhile, in a separate bowl, mix the matzo meal, eggs, vegetable oil, and salt together until well combined. Let the mixture rest for 10 minutes.
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Using wet hands, roll the matzo mixture into small balls, about the size of golf balls.
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Carefully drop the matzo balls into the simmering soup. Cook for an additional 20 minutes, or until the matzo balls are cooked through and fluffy.
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Remove the chicken pieces from the soup and shred the meat. Return the shredded chicken to the pot.
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Serve the chicken matzo ball soup hot, garnished with fresh dill.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 160mg
- Sodium : 1000mg
- Total Carbohydrates : 20g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 30g
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