Matzo Ball Soup
Around 30% fewer calories and significantly lower fat, reduced schmaltz in the matzo balls replaced with a small amount of olive oil and extra egg whites added for lift, with a lean homemade chicken broth and the authentic light, tender matzo ball texture and deep chicken flavour of the classic.
Israeli
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 600g chicken into pieces. Chop 2 carrots and 1.5 celery stalks into chunks, halve 0.5 onion, chunk 0.5 parsnip. Whisk 2 eggs with 1 tbsp olive oil and 2 tbsp cold broth. Stir in 60g matzo meal, 0.5 tbsp fresh dill, 0.25 tsp salt, 0.25 tsp white pepper until combined. Cover and refrigerate 30 minutes.
Boil
Place chicken in a medium pot with 1 litre cold water. Bring slowly to boil over medium heat, skimming foam. Add carrots, celery, onion, parsnip, dill pinch, and parsley pinch. Season well with salt and pepper, reduce to lowest simmer, cook uncovered 60–65 minutes until broth is clear and chicken tender.
Skim
Strain broth through a fine sieve, discard vegetables and herbs. Shred chicken meat, set aside. Return clear broth to pot over low heat.
Simmer 1
Bring a medium pot of salted water to gentle simmer over medium heat. Wet hands, roll matzo mixture into 6–7 balls. Drop carefully into simmering water, cover, cook 30–35 minutes without lifting the lid until light and cooked through.
Simmer 2
While matzo balls cook, add finely sliced carrots to the strained broth. Simmer 6–8 minutes until tender. Stir in shredded chicken, adjust seasoning to taste.
Plate
Divide matzo balls between 2 deep bowls, ladle hot broth and chicken over top, garnish with fresh dill, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.