How to make Matzo Ball Soup
How to make Matzo Ball Soup
Matzo Ball Soup
INGREDIENTS
3 eggs
1/4 cup melted schmaltz OR vegetable oil schmaltz is rendered chicken fat
3 tablespoons club soda seltzer water
3/4 cup matzo meal
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon vegetable oil OR schmaltz
1/2 cup onion finely diced
3/4 cup carrots peeled, halved lengthwise, and sliced
3/4 cup celery sliced
1 1/2 teaspoons minced garlic
2 1/2 cups cooked chicken shredded
1 teaspoon Italian seasoning
salt and pepper to taste
8 cups chicken broth I use low sodium
2 tablespoons chopped parsley
INSTRUCTIONS
For the matzo balls
Place the eggs in a bowl and beat well. Whisk in the fat and club soda. Add the matzo meal, baking powder and salt, then stir until well combined. Cover the bowl and refrigerate for at least one hour.
For the soup
Place the oil in a large pot over medium heat. Add the onion, carrots and celery to the pot and cook for 4-5 minutes or until softened.
Add the garlic to the pot and cook for 30 seconds.
Add the chicken, Italian seasoning, salt, pepper and chicken broth. Bring to a simmer.
Use a tablespoon or a small scoop to make 1 inch matzo balls. Drop the balls into the soup.
Cover the pot and simmer for 25-30 minutes or until balls are puffed and vegetables are tender.
Sprinkle with parsley, then serve.
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