Bubby’s Matzo Ball Soup

Bubby’s Matzo Ball Soup


Bubby’s Matzo Ball Soup
Nutrition Information
  • Serves: 24 balls
  • Serving size: 24
  • Calories: 150
  • Fat: 7
  • Carbohydrates: 18 g
  • Protein: 4 g
  • Cholesterol: 70 mg
Recipe type: Soup
  • 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.


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