Matzo Ball Soup – a delicious recipe with garlic, white pepper, baking powder, kosher salt, eggs, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
For the Matzo Balls:.
2
Whisk first 4 ingredients together.
3
Add Eggs 1 -2 at a time and mix thoroughly.
4
Add Olive Oil and Soda Water and mix thoroughly.
5
Gradually add Matzo Meal and mix well.
6
Cover and refrigerate 30 - 45 minutes until firm and set.
7
Meanwhile bring a large (32qt) brazier of water to a boil, salt or use stock if you want more flavorful matzo balls (however adds sodium).
8
Use a #30 Scoop (about 1 oz ice cream scoop) to drop matzo balls into simmering stock (dip scoop in simmering stock in between scoops to make for easier release).
9
Cover and simmer for 40-45 minutes until Matzo balls have more than doubled in size and are light and fluffy.
10
Hold in warmed stock so they don't dry out until ready to serve.
1274
kcal
Calories
104
g
Fat
6
g
Carbs
83
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon granulated garlic, ½ teaspoon white pepper, ½ teaspoon baking powder, 1 tablespoon kosher salt, and more.
Yes, Matzo Ball Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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