There are several ways to achieve a light, fluffy matzo ball. This version relies on whipped egg whites that are folded into the matzo mixture.
| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 35 min |
| Cook: | 1 hr |
| Yield: | 2 to 4 servings |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 35 min |
| Cook: | 1 hr |
| Yield: | 2 to 4 servings |
Ingredients
- 6 cups low sodium chicken stock, preferably homemade
- 1 carrot, peeled and sliced
- 1 rib celery, sliced
- 1/2 onion, peeled and chopped
- 1/4 cup fresh chopped parsley
- 1 cup matzo meal
- 1/4 cup chicken stock
- 4 eggs, separated
- 1/4 cup rendered chicken fat or kosher for Passover vegetable oil
- Salt and pepper
Instructions
- In a large saucepan combine the stock, carrots, celery, onion and parsley. Bring to a boil, reduce heat and simmer until vegetables are tender.
- In a mixing bowl, combine the matzo meal, 1/4 cup stock, 4 egg yolks, chicken fat or vegetable oil and salt and pepper. In another bowl, beat the egg whites until frothy but not stiff. Fold the egg whites into the matzo meal mixture. Refrigerate for 15 minutes. Shape the matzo mixture in to 2 inch balls while occasionally dipping your hands in cold water. Carefully add the balls to the simmering soup as you form them. Cover the soup and cook for 30 minutes. Serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 325 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 174 mg |
| Sodium | 1144 mg |
| Serving Size | 1 of 4 servings |
| Calories | 325 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 174 mg |
| Sodium | 1144 mg |
Reviews
This is a great recipe. I tried this for the first time and it was so easy and delicious. I added more carrots and celery than called for and also added some dill. The longer the matzo balls simmer in the soup the better!