Great-grandma's Matzoh Ball Soup Recipe
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Great-grandma's Matzoh Ball Soup Recipe calories by ingredient
Introduction
This is the traditional recipe that my great grandma made. She learned it from her step mother from Baden. The key ingredients are the ginger, the chicken fat, and the dill in the broth. When it isn't passover, go ahead and add a teaspoon of baking powder for fluffier matzoh balls. Serve this in chicken broth sprinkled with fresh dill. This is the traditional recipe that my great grandma made. She learned it from her step mother from Baden. The key ingredients are the ginger, the chicken fat, and the dill in the broth. When it isn't passover, go ahead and add a teaspoon of baking powder for fluffier matzoh balls. Serve this in chicken broth sprinkled with fresh dill.Number of Servings: 16
Ingredients
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4 large eggs
1/2 tsp ground ginger
1 tsp salt
2 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
Tips
Nutrition information is per matzoh ball, assuming you make 16.
Directions
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.
Member Ratings For This Recipe
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MINI01
