Matzo Ball Soup
🍳 stovetop
⏱ 120 min
🍽 serves 9
📋 11 ingredients
Nutrition per serving
244
calories
9.6g
protein
47.2g
carbs
3.2g
fat
Ingredients per serving
- 0.4 oz Chicken (Bone-In)
- 0.4 oz Water
- 0.3 oz Celery
- 0.2 oz Large Carrots
- 0.2 tsp Kosher Salt
- 0.2 tbsp Canola Oil
- 0.1 lb Onions
- 0.1 oz Peeled Garlic
- 0.1 oz Black Pepper
- 0.058 pkg matzo ball mix
- 0.0167 oz Fresh Dill
Method
1. Place chicken in a large pot and cover with water. Bring to a boil over high heat.
2. Reduce heat to low, add onions, carrots, celery, and garlic. Simmer for 1 hour, skimming any foam that rises to the surface.
3. Remove chicken from broth and let cool. Strain broth through a fine-mesh sieve into another pot; discard vegetables.
4. Shred cooled chicken meat and set aside.
5. In a mixing bowl, combine matzo ball mix with water as per package instructions. Let sit for 10 minutes to thicken.
6. Form the matzo ball mixture into balls about 2 inches in diameter.
7. Bring broth back to a simmer over medium heat. Gently add matzo balls and cook for 30 minutes, covered.
8. Add shredded chicken and dill to the pot; season with salt and black pepper to taste. Simmer for an additional 10 minutes.
9. Adjust seasoning if necessary. Serve hot, ladling soup into bowls with a few matzo balls in each.
