06 Apr Bubby’s Matzo Ball Soup
Bubby’s Matzo Ball Soup
By: Toby Amidor
Nutrition Information
- Serves: 24 balls
- Serving size: 24
- Calories: 150
- Fat: 7
- Carbohydrates: 18 g
- Protein: 4 g
- Cholesterol: 70 mg
Recipe type: Soup
Ingredients
- 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
Instructions
- 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.
- Place in refrigerator for at least 1 to 2 hours until the mixture slightly hardens.
- 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.
- Once all of the balls have been added, bring to a boil and simmer over medium-low heat for 20 minutes.
- 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.
No Comments