Matzo Ball Soup

  • Yield : 4 to 6 servings
  • Prep Time : 45m
  • Cook Time : 20m
  • Ready In : 5m
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Nutritional Info

This information is per serving.

  • Calories

    130 calorie
  • Fat

    3 grams
  • Saturated Fat

    1 grams
  • Cholesterol

    124 milligrams
  • Sodium

    242 milligrams
  • Carbohydrate

    20 grams
  • Fiber

    1 grams
  • Protein

    6 grams
  • Sugar

    1 grams


  • 2 cups matzo meal
  • 9 eggs
  • 1/2 cup Kosher for Passvoer canola or vegetable oil
  • Salt and pepper to taste
  • 1 tablespoon salt
  • 3 carrots cut into chunks
  • 2 medium onions cut into chunks
  • 2 parsnips cut into chunks
  • 3 turnips cut into chunks
  • 12 cloves of garlic
  • 1 leek thinly sliced
  • 3/4 teaspoon tumeric
  • Pepper to taste
  • Handful of parsley and dill
  • Water


Step 1

For the matzo balls: Mix all of the ingredients together until evenly distributed (there should be no lumps). Cover with waxed paper and refrigerate for 30 minutes. Roll dough into balls about the size of a golf ball. To keep batter from sticking to your hands, rub them with oil or water as needed. Drop balls immediately into a large pot of boiling water. Cook the balls for about 20 minutes or until done. They will sink to the bottom and then float back up to the top as they cook and the water returns to temperature. The balls should have expanded to be about 2 1/2 times their original size (about the size of a tennis ball). Check to make sure that the balls are done by cutting in half. The center should look grainy and yellow. Remove balls from pot and use immediately or set them in a pot of cold water and let cold water run over them until completely cooled. Set them in cold water in the refrigerator until ready to use. They may be reheated either in the broth or in the water.

Step 2

For the broth: In a large stockpot, add all ingredients and water. Bring to a boil, reduce heat and simmer for about 2 hours. Taste and adjust seasoning. Let cool. Strain vegetables out of the broth. Use immediately or it may be frozen.

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