Matzo ball soup is a hearty, uncomplicated soup that’s rich in flavor and tradition and once you start cooking, takes almost no time to put together.
Traditionally, matzo ball soup is eaten during the week of Passover as during that time, eating chametz (any food product made from wheat, barley, rye, oats, or spelt) is forbidden but matzo, an unleavened flatbread is permitted, is OK.
This healthy, flavorful soup is perfect for any time of the year, so make sure you add it to your soup repertoire!
Matzo Ball Soup
Matzo Ball Soup is a healthy, flavorful soup that's perfect any time of the year.
- 3 large eggs, beaten
- ¾ cup matzo meal, whole-grain
- 3 Tbsp. olive oil, divided use
- 3 Tbsp. club soda
- 1 tsp. sea salt
- 2 tsp. olive oil
- 2 medium carrots, sliced
- 4 cups low-sodium organic chicken broth
- 1 lb. cooked chicken breast, boneless, skinless, shredded, warm
- 1 tsp. freshly ground black pepper
- 2 Tbsp. chopped fresh dill
Combine eggs, matzo, 3 Tbsp. oil, club soda, and salt in a medium bowl; mix well. Refrigerate, covered, for 2 hours.
Heat remaining 2 tsp. oil in large saucepan over medium heat.
Add carrots; cook, stirring frequently, for 4 to 5 minutes, or until tender-crisp.
Add broth. Bring to a boil. Reduce heat to medium; gently boil.
Roll matzo mixture into 2 Tbsp. sized balls.
Add matzo balls to broth; gently boil, covered, for 20 min. Do not remove lid while cooking.
Evenly divide chicken between eight serving bowls. Top evenly with matzo balls, broth, pepper, and dill. Serve immediately.
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A great protein as part of lunch.
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