Bubby’s Matzo Ball Soup
Recipe type: Soup
Serves: 24 balls
  • 4 large eggs, white and yolk divided
  • 2 cups matzo meal
  • ¾ cup seltzer
  • ¼ cup canola oil (or kosher for Passover oil)
  • 1 teaspoon salt
  • Black pepper, to taste
  1. Combine egg yolks, matzo meal, seltzer, canola oil, salt and pepper in a large bowl; mix well to combine. In a separate bowl, beat egg whites until they peak; fold into matzo meal mixture.
  2. Place in refrigerator for at least 1 to 2 hours until the mixture slightly hardens.
  3. When ready to cook, wet hands and scoop out 1 tablespoon of mixture and roll into small balls. If too soft, add matzo meal as needed. Add matzo balls one by one to a large pot of simmering water.
  4. Once all of the balls have been added, bring to a boil and simmer over medium-low heat for 20 minutes.
  5. Serve immediately in chicken stock or broth. To store, remove matzo balls from water with a slotted spoon and place in a dry storage container.
Nutrition Information
Serving size: 24 Calories: 150 Fat: 7 Carbohydrates: 18 g Protein: 4 g Cholesterol: 70 mg
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/bubbys-matzo-ball-soup/