Photo: Cala
Matzoh Ball Soup
12 ingredients
8 servings
openrecipes
"This is one of my favorite soup recipes. I always double the recipe for the matzoh balls, since everyone enjoys them so well. You may wish to cook the matzo balls in slightly salted water, allow them to cool for several minutes in the water after they're cooked, then transfer them to the soup. Some people say that the matzoh balls make the broth a tad cloudy."
Estimated Nutrition (whole recipe, rough)
441
Calories
40g
Protein
23g
Fat
18g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 pounds whole chicken
- 2 onions, cut into 1-inch cubes
- 3 carrots, sliced
- 2 stalks celery, thickly sliced
- 1 cup chopped fresh dill weed
- salt to taste
- 2 tablespoons vegetable oil
- 2 tablespoons chicken cracklings (grebenes), finely minced
- 2 eggs, beaten
- 1/2 cup matzo meal
- 1 teaspoon salt
- 1/4 cup vegetable broth
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes