MATZO BALL SOUP FOR PASSOVER
Cooking the matzo balls in the chicken stock may make the soup a bit cloudy, but they will soak up flavor from the rich broth. If you desire a clearer soup, it's easy to strain out the cooked matzo balls and vegetables, and heat them in the remaining chicken stock. For a quicker version for your seder, use store-bought broth in place of homemade and olive oil in place of chicken fat in the matzo balls.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Make matzo balls: Using a small spoon, gently scrape away any fat that has solidified on surface of broth. Warm 1/4 cup fat in the microwave, reserve remainder for another use. In a large bowl, whisk together fat, 1/4 cup broth, egg yolks, salt and pepper. Whisk in seltzer, and immediately fold in matzo meal. In a separate bowl, with a mixer, whip egg whites until stiff peaks form. In batches egg whites into matzo meal until just incorporated; refrigerate 20 minutes.
- Bring a large pot of lightly salted water to a boil. Wet hands, form matzo mixture into 1 1/2-inch balls, and drop into boiling water. Reduce to a simmer, cover, and cook until matzo balls are puffed and tender, 25 to 30 minutes. Meanwhile, in a medium pot, bring 8 cups broth to a simmer. Season with salt. Add sliced carrots and simmer until tender, about 7 minutes. With a slotted spoon, remove matzo balls from water and divide among four bowls. Ladle broth and carrots into bowls and top with dill springs.
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Rebecca King
[email protected]This soup was a disappointment. The broth was bland and the matzo balls were heavy.
Godzilla T rex
[email protected]This soup was just okay. It wasn't as flavorful as I was hoping for.
Dinesh Mukhiya
[email protected]The matzo balls were a bit dense. I think I'll try a different recipe next time.
Saudi Saudi
[email protected]This soup was a bit too salty for my taste. I think I'll reduce the amount of salt next time.
Shannee Gilliland
[email protected]I'm not a big fan of matzo ball soup, but this recipe was really good. The broth was flavorful and the matzo balls were light and fluffy.
Deejay Jumah pro
[email protected]This soup is a great way to use up leftover matzo. It's also a very affordable meal to make.
Charles Killen
[email protected]This soup is so easy to make and it's always delicious. I love that I can use leftover matzo to make the matzo balls.
Wasike Vincent
[email protected]I've been making this soup for years and it's always a crowd-pleaser. The matzo balls are always light and fluffy.
Larry c
[email protected]This soup is a Passover staple in our house. It's always a big hit with our guests.
jcpetron2
[email protected]I love this soup! It's so comforting and flavorful. I always add a little extra dill to mine.
Paris Darnell
[email protected]This was my first time making matzo ball soup and it turned out great! The instructions were easy to follow and the soup was delicious.
Evne Mahim
[email protected]I've made this soup several times now and it's always a winner. The matzo balls are so easy to make and they always turn out perfect.
Nusruallah Ali
[email protected]This matzo ball soup was a hit with my family! The broth was flavorful and the matzo balls were light and fluffy. I especially liked the addition of dill, which gave the soup a nice fresh flavor.