Great-grandma's Matzoh Ball Soup Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 large eggs1/2 tsp ground ginger1 tsp salt2 Tbsp rendered chicken fat (hard to buy these days--might need to fry up or roast some chicken to get this)1 cup matzoh meal
Use an electric beater or a fork to beat the eggs + ginger + salt in a large bowl. Then add the chicken fat (and baking powder if you're not worried about keeping this recipe kosher for passover). Gradually mix in the matzoh meal. When the ingredients are thoroughly mixed, cover the bowl. Refrigerate for at least 30 minutes.
After 25 minutes have passed, fill a large dutch oven/pot 3/4 full of water and begin to heat on the stove.
After the matzoh meal has refrigerated for at least 30 minutes, pull it out and form small balls with it, about an inch in diameter. One recipe should make 16-20 matzo balls. Place the balls on a plate.
When the balls are ready and the water is at a rolling boil, add a tsp of salt to the water and drop the balls in one by one.
Cover the pot, turn heat to low, and cook for 40 minutes. DO NOT REMOVE THE LID until the time is up.
Serve matzoh balls in chicken broth with 1 tsp or more chopped dill at the bottom of each bowl.
Serving Size: Makes 16 matzoh balls.
Number of Servings: 16
Recipe submitted by SparkPeople user HEALTHIERKATE.
After 25 minutes have passed, fill a large dutch oven/pot 3/4 full of water and begin to heat on the stove.
After the matzoh meal has refrigerated for at least 30 minutes, pull it out and form small balls with it, about an inch in diameter. One recipe should make 16-20 matzo balls. Place the balls on a plate.
When the balls are ready and the water is at a rolling boil, add a tsp of salt to the water and drop the balls in one by one.
Cover the pot, turn heat to low, and cook for 40 minutes. DO NOT REMOVE THE LID until the time is up.
Serve matzoh balls in chicken broth with 1 tsp or more chopped dill at the bottom of each bowl.
Serving Size: Makes 16 matzoh balls.
Number of Servings: 16
Recipe submitted by SparkPeople user HEALTHIERKATE.
Nutritional Info Amount Per Serving
- Calories: 60.1
- Total Fat: 2.9 g
- Cholesterol: 47.9 mg
- Sodium: 164.1 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 0.3 g
- Protein: 2.3 g
Member Reviews