Matzoh Ball Soup

6 hours Prep: 20 minutes Cook: 1 hours

397 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2 1/2	pounds	chicken
1	large	onion	studded with 3 cloves
2	each	carrots	quartered
2	small	celery stalk	cut into pieces
2	small	leeks	split lengthwise
1	each	parsley leaves	root, trimmed
2	each	parsnips	quartered
1	each	thyme sprigs
6	each	parsley sprigs

Matzoh balls
2	large	eggs	beaten lightly
3	tablespoons	soda water
2	tablespoons	chicken fat
1/4	teaspoon	kosher salt
1/4	teaspoon	black pepper
1/2	cup	matzo meal

Directions

Place chicken in a large soup pot.

Cover with water and bring to a boil.

Lower the heat to a simmer and skim as needed. Simmer 10 minutes and add vegetables and herbs.

Bring back to a boil and simmer , partially covered, for 1 1/2 hours.

Strain, removing fat from surface, and reduce to 6 cups, to concentrate flavor.

In a bowl mix the eggs, seltzer, chicken fat, salt and pepper.

Gradually stir in the matzoh meal until everything is well combined.

Chill, covered, in the refrigerator for at least 4 hours and up to 8 hours Bring a pot of salted water to a boil and using cool, wet hands, shape the matzoh mixture into eight balls about 1 1/2-inches in diameter.

Reduce the heat to simmering and gently add the matzoh balls Cover the pot and poach the matzoh balls in the barely simmering water for 25 minutes.

Add matzoh balls to soup and serve.

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Nutrition Facts

Serving Size 197g

Amount per Serving

Calories 397 52% of calories from fat

	% Daily Value*
Total Fat 23.0g	35%
Saturated Fat 6.0g	32%
Trans Fat 0.0g
Cholesterol 183mg	61%
Sodium 240mg	10%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	3%
Sugars 2.0g
Protein 42.0g	84%

Vitamin A	55%		Vitamin C	4%
Calcium	5%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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