Mom's Chicken Soup With Matzoh Balls, Carrots, And Dill

Course : Chicken
Serves: 8
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1 cup matzoh meal
1/4 cup chicken fat
1/2 cup soda water -- seltzer
4 large eggs
1 teaspoon salt
4 quarts chicken soup -- homemade
3/4 cup orzo -- omit during passover
2 cups thinly sliced carrots
1/2 cup chopped fresh dill

Preparation / Directions:

In a bowl, mix together matzoh meal, chicken fat and seltzer. Whisk eggs in a separate bowl until frothy. Stir into matzoh meal mix with 1 teaspoon salt. Refrigerate for 1 to 2 hours. Bring 2 quarts of chicken soup to a simmer. Take a small spoonful of the mixture and using two small spoons, shape the mixture into small balls (about the size of a large marble) and place in simmering soup. Cook for 35 minutes. Meanwhile, if you're making orzo, toast it in a dry, medium skillet over medium low heat, stirring often until it turns a light golden brown. Boil the orzo until al dente, drain and reserve for soup. Bring remaining 2 quarts of chicken stock to a boil. Cook carrots until al dente. Lower to a simmer, add cooked matzoh balls, orzo (if using), and dill. Serve very ho


Nutritional Information:

381 Calories (kcal); 14g Total Fat; (33% calories from fat); 15g Protein; 49g Carbohydrate; 113mg Cholesterol; 2519mg Sodium

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