This mouth-watering soup recipe is a must-have at any Passover meal. This version offers a cool hint of dill.

Source: Family Circle

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Recipe Summary

prep:
15 mins
chill:
30 mins
cook:
30 mins to 40 mins
Servings:
8
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Ingredients

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Directions

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  • In a medium-size bowl, beat egg whites with an electric mixer to stiff peaks. Set aside. In a second medium-size bowl, combine egg yolks, vegetable oil and salt. Beat together until thick and yellow colored, about 2 minutes. Beat in 2 tablespoons of the broth. Fold in egg whites, then matzoh meal, garlic powder and dill. Cover bowl with plastic and refrigerate 30 minutes.

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  • Bring a large pot of lightly salted water to boiling. With wet hands, roll about 2 teaspoons batter into balls. Drop into boiling water; continue shaping batter for a total of about 24 matzoh balls. Cover pot and cook over medium heat for 30 minutes.

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  • Near the end of cooking, heat remaining chicken broth to a bare simmer. Once matzoh balls are cooked, transfer to simmering broth with a slotted spoon. Cover and cook 10 minutes. Serve garnished with fresh dill sprigs, if desired. Makes 8 servings.

Nutrition Facts

122 calories; total fat 9g; saturated fat 2g; cholesterol 57mg; sodium 269mg; carbohydrates 7g; fiber 0g; protein 3g.
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