Mini Matzah Ball Soup
Whether you're celebrating a holiday or simply looking for a comforting soup to warm you up from the inside out, Mini Matzah Ball Soup is the winner. It's easy to make and full of flavor.
Ingredients
- 4 large eggs, whisked
- 2 tablespoons vegetable oil
- 1/4 cup seltzer, club soda or sparkling water
- 1 cup matzah meal
- 1/2 teaspoon kosher salt
- 6 cups chicken stock
- 1 large carrot, diced
- 1 celery stalk, diced
- fresh dill (optional for topping)
Instructions
- To make the matzah balls, place the first 5 ingredients in a bowl and mix until combined.
- Cover the matzah mixture and refrigerate for 1 hour or until chilled.
- With wet/damp hands, roll matzah balls using about 1 tsp of the mixture for each ball.
- Place the matzah balls in a large pot of lightly salted boiling water, reduce heat to a simmer, cover and cook for 15 minutes or until the balls are soft and fluffy.
- Heat the chicken stock in a separate pot with carrots and celery (if desired) and cook until vegetables are tender. Add the matzah balls into the stock and serve.
Nutrition
Calories: 266kcal | Carbohydrates: 29g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 116mg | Sodium: 590mg | Potassium: 359mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2173IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
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