Classic Matzo Ball Soup
Comforting soup with matzo balls made with margarine, matzo meal, parsley, pepper and boiled in chicken stock.
Ingredients
Serves: 6
- 2 eggs, lightly beaten
- 2 tablespoons (40g) melted margarine
- 1/2 cup (60g) matzo meal
- 1 teaspoon chopped fresh flat-leaf parsley
- 1/2 teaspoon salt
- 1 dash white pepper
- 1 tablespoon water
- 6 cups (1.5 litres) chicken stock
- 1 medium carrot, cut into 5cm julienne strips
Directions
Preparation:20min ›
Cook:30min ›
Extra time:30min chilling ›
Ready in:1hour20min
- In a small bowl, mix eggs with the melted margarine. Stir in matzo meal, parsley, salt, pepper and water to form a soft dough. Cover and refrigerate for at least 30 minutes.
- Bring chicken stock and carrots to a boil in a large pot. Reduce heat to a simmer. Shape the matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time). Drop the matzo balls into the simmering stock. Cover and cook for 30 to 40 minutes.
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Reviews and Ratings
Global Ratings:
(17)
Reviews in English (12)
Very, very easy! And the Mazo balls were very light! I actually added them to a box of Lipton Chicken Noodle soup! DELISH!! Thanks for the easy recipe. - 11 Nov 2008 (Review from Allrecipes USA and Canada)
This is a great soup that my kids love. I have made some simple changes though. By using Bouillon tablets, I am able to throw in a vegetable tablet with the chicken broth and it's a nicer flavor then the ready made broth, plus the kids get some extra vegetables. I also changed the parsley for Dill Weed, which gives the soup an added kick of flavor and for the kids I make smaller matzo balls. But I love the recipe for the matzo balls and find they work out every time!!! - 26 Feb 2010 (Review from Allrecipes USA and Canada)
I added some shredded dark meat chicken and it was amazing! Everyone loved it. Also used premade matzo ball mix and added some parsley. Making it again tonight! - 26 Apr 2011 (Review from Allrecipes USA and Canada)