Matzoh Ball Soup From Scratch
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 301.2
- Total Fat: 6.3 g
- Cholesterol: 86.6 mg
- Sodium: 252.6 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 0.5 g
- Protein: 20.9 g
View full nutritional breakdown of Matzoh Ball Soup From Scratch calories by ingredient
Introduction
This year I'm learning to make chicken soup from scratch, just like my mom used to do. This recipe is not *quite* kosher for Passover - the canola in the Smart Balance oil, and probably something in the bullion, although I didn't actually look at the ingredients. Your mileage may vary. This year I'm learning to make chicken soup from scratch, just like my mom used to do. This recipe is not *quite* kosher for Passover - the canola in the Smart Balance oil, and probably something in the bullion, although I didn't actually look at the ingredients. Your mileage may vary.Number of Servings: 12
Ingredients
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1 whole kosher organic roasting chicken
1 medium yellow onion (sliced)
2 large stalks of celery (sliced)
1/2 cup matzoh meal
2 tbsp Smart Balance canola/olive oil
1 tsp Better than Bullion (turkey)
1 tsp celtic sea salt
Directions
Remove giblets from chicken and wash it out. Place chicken, sea salt, onions and celery in a large soup pot (one that has a lid). Add water to cover the chicken plus one inch. Bring to a boil, then cover and turn down to medium heat. Keep cover on and heat on medium for one hour.
While chicken begins to cook, make the matzoh ball mix by lightly beating the two eggs, then adding 2 tbsp of oil to the eggs, then adding the 1/2 cup of matzoh meal. Stir briefly, then add 2 tbsp of water from the chicken cooking pot. If there is a lot of froth on the top of the water in the chicken pot, skim it off and throw away. Replace lid on chicken pot.
Cover matzoh ball mix and place it in the refrigerator. Remove chicken from pot after 1 hour of cooking time. Strain the broth with a fine colander; mash the celery and onions down to get all the flavor into the broth. Throw away celery and onions. Replace broth into pot and bring it to a boil.
When broth is boiling, remove matzoh ball mix from the refrigerator, shape roughly into small balls, and drop into boiling broth. Do not over-handle the matzoh ball mix. Reduce heat to medium-low and cover the cooking pot. Simmer matzoh balls on medium-low heat for 45 minutes. At this point, you can also add sliced carrots and extra celery, potatoes, and/or onions to the soup (not included in calorie count for this recipe). Any vegetables added now should be chopped into bite-sized or smaller pieces.
While matzoh balls are simmering, remove all chicken from the bones and discard bones. Cut chicken into bite sized pieces if desired, and place in refrigerator for the remainder of the matzoh ball cooking time.
After 45 minutes, add chicken back to the broth, cover the pot again, and simmer for another 5-10 minutes until the chicken is hot all the way through.
Makes 12 1-cup servings (try to shoot for making 12 matzoh balls if you can).
Number of Servings: 12
Recipe submitted by SparkPeople user NEWMOMOVER40.
While chicken begins to cook, make the matzoh ball mix by lightly beating the two eggs, then adding 2 tbsp of oil to the eggs, then adding the 1/2 cup of matzoh meal. Stir briefly, then add 2 tbsp of water from the chicken cooking pot. If there is a lot of froth on the top of the water in the chicken pot, skim it off and throw away. Replace lid on chicken pot.
Cover matzoh ball mix and place it in the refrigerator. Remove chicken from pot after 1 hour of cooking time. Strain the broth with a fine colander; mash the celery and onions down to get all the flavor into the broth. Throw away celery and onions. Replace broth into pot and bring it to a boil.
When broth is boiling, remove matzoh ball mix from the refrigerator, shape roughly into small balls, and drop into boiling broth. Do not over-handle the matzoh ball mix. Reduce heat to medium-low and cover the cooking pot. Simmer matzoh balls on medium-low heat for 45 minutes. At this point, you can also add sliced carrots and extra celery, potatoes, and/or onions to the soup (not included in calorie count for this recipe). Any vegetables added now should be chopped into bite-sized or smaller pieces.
While matzoh balls are simmering, remove all chicken from the bones and discard bones. Cut chicken into bite sized pieces if desired, and place in refrigerator for the remainder of the matzoh ball cooking time.
After 45 minutes, add chicken back to the broth, cover the pot again, and simmer for another 5-10 minutes until the chicken is hot all the way through.
Makes 12 1-cup servings (try to shoot for making 12 matzoh balls if you can).
Number of Servings: 12
Recipe submitted by SparkPeople user NEWMOMOVER40.
Member Ratings For This Recipe
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CODEMAULER
I can't wait to try it - I love Matzoh Ball Soup and have never tried to make it from scratch. - 4/2/10
Reply from NEWMOMOVER40 (4/2/10)
I made it last night and it came out really good. I inadvertently let the matzoh balls cook an extra 15 minutes and they got very fluffy. Let me know how it comes out for you!