Categories: RecipesPublished On: April 8th, 2020Tags: 178 words5.4 min read
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Chicken Soup with Matzoh Balls

  • 2 lg Eggs
  • 1 lg Egg white
  • ½ tsp Salt
  • ¾ cup Matzo meal
  • 1 tbsp Oil
  • 8 cups Homemade chicken broth
  • 2 Parsnips (Peeled and chopped)
  • 1 lg Carrot (Peeled and chopped)
  • 1 Onion (Chopped)
  • 1 cup Broccoli florets
  • 1 cup Sliced Mushrooms
  • 2 tbsp Fresh dill or Parsley (Chopped)

Create the Matzoh Ball Mixture

  1. In a mixing bowl, whisk together eggs, egg white and salt.

  2. Whisk in matzo meal, oil and 3 Tbsp cold water.

  3. Cover and chill the mixture at least 1 hour or overnight.

Create the actual Soup

  1. In a large pot, bring chicken broth to a boil.

  2. Add parsnips, carrots and onions, reduce the heat to medium-low and cook for 5 minutes.

  3. Gently roll the chilled matzo dough by level teaspoonfuls into balls, dropping them into the simmering broth as you work.

  4. Cook the matzo balls, covered, for 15 minutes.

  5. Do not left the ilde; the broth must simmer rapidly to allow the matzo balls to expand properly.

  6. Uncover the pot, add broccoli and mushrooms and simmer until the broccoli is just tender, 2 to 3 minutes.

  7. Ladle into bowls, sprinkle with dill or parsley and serve.