Matzo Ball Soup is a fun and festive addition to a holiday meal. This soup is very quick to make and can be done from beginning to end with 15 minutes of preparation and a total cooking time of 40 minutes.
Matzo (unleavened bread) is traditionally made for Passover but goes down well for the Christmas holiday too.
- 2 large egg whites
- 1 large egg
- 1 tablespoon vegetable oil
- 1/4 cup unflavored seltzer
- 2/3 cup matzo meal
- 2 tablespoons minced parsley
- 3/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cups chicken stock or low-sodium chicken broth
Firstly, whisk the egg whites, egg, and oil, then whisk in the seltzer together adding in the matzo meal, 1 tablespoon of the parsley, the salt, and pepper, stirring until smooth. This mixture is covered and placed in the refrigerator for 30 minutes.
Secondly, fill a large saucepan with cold water then bring to a boil on very high heat. By hand roll the matzo mixture into balls measuring approximately 1 inch. There should be about 22 balls produced from this mixture which are then dropped into the boiling water. Thereafter, the heat must be lowered and the matzo balls left to simmer for 40 minutes until cooked thoroughly.
Lastly, Using a large saucepan bring the stock to a boil over high heat, add a pinch of salt if desired then using a spoon carefully remove the matzo balls from the boiling water and place them into individual soup bowls. Pour on the hold stock and garnish with parsley.
Photo of Matzo Ball Soup originally posted by Biskuit