Matzo Ball Soup
341kcal
Ingredients
Matzo Balls:
- 1 cup Matzo meal
- 4 eggs
- ¼ cup schmaltz (or vegetable oil - see notes)
- ¼ cup chicken broth
- 1 tsp kosher salt
- a pinch of dried dill weed
- a pinch of ground nutmeg
For Schmaltz
- 3 pounds chicken wings or chicken thighs
- 1 teaspoon kosher salt
For Soup:
- 1 yellow onion (halved)
- ¾ cup diced carrots
- ¾ cup diced celery
Method
- For Schmaltz: Season chicken wings with salt and place them in a single layer in a large ovenproof dutch oven (6-8 qt). Roast for 45 minutes or until the fat has rendered (about ¼ cup) at 450°F. Pour the schmaltz into a bowl to cool.
- Make broth: Transfer the chicken wings and onion halves to a pot. Add 6 cups of water. Simmer the broth slowly at low heat for 4-6 hours on the stove, or 30 minutes at high pressure in an instant pot, or 8 hours at low heat in a crock pot. Strain the broth and set aside.
- Make Matzo balls: Gently mix all matzo balls ingredients in a bowl. Do not overmix.Cover and refrigerate for 30 minutes or up to 24 hours. With wet hands, shape the mixture into balls before cooking.
- In a large pot, add broth, diced carrots, celery, and extra water if necessary. Season with salt/pepper. Bring to a boil over medium-high heat.
- Gently drop matzo balls into the broth. Cover the pot, simmer on low heat for about 30-40 minutes for al dente, or longer for lighter texture. Serve with chopped parsley.
Nutrition
Calories341kcalCarbohydrates35gProtein10gFat18gSaturated Fat5gCholesterol176mgSodium1312mgPotassium278mgFiber2gSugar3gVitamin A4332IUVitamin C5mgCalcium51mgIron2mg
Notes
If you don't have time to make your own Schmaltz, you can substitute it with vegetable oil. Also, you can skip steps #1 and #2 by using a pre-made broth (about 6-8 cups) to speed up the cooking process.