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Chicken Soup with Dilled Matzo Balls

Chicken Soup with Dilled Matzo Balls

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 25 minutes

Cook Time: 105 minutes

Ingredients: Add ingredients to List

2 each eggs ( Matzo Balls)
2 tablespoons extra-virgin olive oil ( Matzo Balls)
2/3 cup Homemade Chicken Broth or low-sodium chicken broth ( Matzo Balls)
1 tablespoon finely chopped fresh dill ( Matzo Balls)
1 cup matzo meal (found in the International aisle) ( Matzo Balls)
3/8 teaspoon salt, or to taste ( Matzo Balls)
1/2 teaspoon freshly ground black pepper, or to taste ( Matzo Balls)
1 1/2 teaspoons onion powder (Matzo Balls)
2 each Egg whites (Matzo Balls)
9 1/3 cups Homemade Chicken Broth or low-sodium chicken broth (Soup)
2 each carrots, cut into thin coins (Soup)
1/8 teaspoon salt (Soup)
1/4 teaspoon freshly ground black pepper (Soup)
12 sprigs fresh dill (Soup)
3 tablespoons chopped parsley ( Soup)

directions:

1. Prepare the matzo balls. In a medium bowl, whisk together whole eggs, oil, broth, and dill. In another medium bowl, mix the matzo meal, salt, pepper, and onion powder, then add to the first bowl and stir gently just to combine; do not overmix.
2. In a third medium bowl use an electric mixer on high speed to beat the egg whites to firm peaks. Fold about one-quarter of the beaten egg whites into the matzo meal mixture. Add the remaining whites and fold just to combine; do not overmix. Refrigerate, covered, until firm, at least 2 hours and up to overnight.
3. About 2 hours before you want to serve the soup, add 1 gallon of water to a large pot and bring to a boil over high heat. While water heats, wet your hands and form 12 matzo balls from the refrigerated mixture, about 1 1/2 inches in diameter (Re-Wet your hands if the mixture begins to stick).
4. Carefully drop matzo balls into the boiling water, adjust heat to mediumlow, partially cover pot, and simmer until matzo balls are tender all the way through when pierced with a paring knife, about 80 to 90 minutes.
5. About 10 minutes before serving, prepare the soup. In a large pot bring broth to a strong simmer over medium-high heat. Add carrots, adjust heat to medium low, and simmer until carrots are tender, about 5 minutes. Add salt, pepper, dill sprigs, and parsley and stir to mix. Taste the soup and adjust seasoning if needed with additional salt and pepper.
6. To serve, use a slotted spoon to transfer two matzo balls to each of six warmed soup bowls. Ladle hot broth over the matzo balls, distributing the carrots evenly.
Source: Hannaford fresh Magazine, January - February 2012

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Quantity Ingredients  
2 each eggs ( Matzo Balls)  
2 tablespoons extra-virgin olive oil ( Matzo Balls  
2/3 cup Homemade Chicken Broth or low-sodium chick  
1 tablespoon finely chopped fresh dill ( Matzo Bal  
1 cup matzo meal (found in the International aisle  
3/8 teaspoon salt, or to taste ( Matzo Balls)  
1/2 teaspoon freshly ground black pepper, or to ta  
1 1/2 teaspoons onion powder (Matzo Balls)  
2 each Egg whites (Matzo Balls)  
9 1/3 cups Homemade Chicken Broth or low-sodium ch  
2 each carrots, cut into thin coins (Soup)  
1/8 teaspoon salt (Soup)  
1/4 teaspoon freshly ground black pepper (Soup)  
12 sprigs fresh dill (Soup)  
3 tablespoons chopped parsley ( Soup)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 190 kcal (9%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 1 g (5%)
Cholesterol 60 mg (20%)
Sodium 240 mg (10%)
Total Carbohydrates 24 g (8%)
Dietary Fiber 2 g (8%)
Protein 9 g (15%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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