Mini-Maztoh-Ball Soup

Mini-Maztoh-Ball Soup
Servings: 8 to 12


Matzoh Balls
  • 4 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon salt
  • 1 cup matzoh meal
  • 1 1/2 tablespoons kosher salt, more to taste
  • 3 stalks celery, cut into large chunks
  • 1 large parsnip, peeled and cut into large chunks
  • 1 onion, peeled and halved
  • 6 sprigs fresh dill
  • 4 sprigs fresh parsley
  • 1 3 - 3 1/2 pound chicken, skinned and quartered
  • 3 large carrots, peeled and cut into 1/4-inch rounds
  • Chopped fresh dill, for garnish (optional)

Make It

For matzoh balls:

1. Whisk together the eggs, 1/2 cup cold water, the oil, and the salt. Stir in the matzoh meal slowly to avoid creating lumps. Stir until smooth and thick. Cover with plastic wrap; refrigerate until cold -- at least 2 hours. Makes 6 dozen.

To make soup,

2. In a large pot bring 4 quarts water and the salt to a boil. Place the celery, parsnip, onion, dill, and parsley sprigs in a large square of cheesecloth and tie with kitchen string. When the water comes to a boil, add the chicken, carrots, and vegetable bundle. Reduce heat to medium-low and simmer until the chicken is cooked through and the carrots are soft, about 1 1/2 hours. Remove the chicken to a bowl and reserve for another use; remove and discard the vegetable bundle.

3. Form the matzoh mixture into 3/4-inch balls (keep a small bowl of water nearby to prevent hands from getting sticky).

4. Bring broth and carrots to a simmer. Drop in the matzoh balls and simmer until they are cooked through, 10 to 12 minutes.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 210, Fat, total (g): 9, sat. fat (g): 3, carb. (g): 15, fiber (g): 2, pro. (g): 16, sodium (mg): 1012, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.