While matzo is a traditional food and ingredient for Passover, matzo ball is an irresistible treat for a winter evening. For a vegetarian version the chicken breast can be excluded and chicken stock substituted for vegetable stock.
Ingredients
Matzo balls
- 3 large eggs
- 3 tablespoons chicken fat or vegetable oil
- 3/4 cup matzo meal
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- Black pepper
- 3 tablespoons cold water
Soup
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 large carrots, sliced
- 3 ribs celery, chopped
- 2 cloves garlic, minced
- 12-ounce chicken breast, boneless, skinless, cubed
- 8 cups chicken stock
- Black pepper
- 1 teaspoon dried dill
Preparation
- For matzo balls: Lightly whisk the eggs in a medium bowl, then whisk in the fat or oil. Add the matzo meal, salt, baking powder and a few grinds of pepper to the egg mixture and stir to mix. Stir in the water and refrigerate for 30 minutes, until the moisture has been absorbed.
- For soup: In a large pot, drizzle oil and place over medium-high heat. Add the onions, carrots and celery, and saute until they start to sizzle, then reduce to medium-low heat for 5 minutes. Stir in the garlic and chicken and raise the heat to medium high. Cook, stirring occasionally, for about 4 minutes to lightly brown in spots.
- Add the chicken stock, pepper and dill and bring to a boil, then reduce the heat to low to maintain a gentle simmer, then cover the pot.
- Scoop rounded tablespoons of matzo mixture, roll each scoop into a ball and drop into the simmering soup. When all the matzo balls are in the soup, cover and adjust the heat to bring the soup back to a very gentle simmer. Cook for 30-40 minutes, and then serve hot.
Nutritional Information
640 calories, 26 g. fat, 250 mg. cholesterol, 1340 mg. sodium, 51 g. carbohydrate, 5 g. fiber, 47 g. protein
This post originally appeared on the Co-op Stronger Together website.
