Maybe you’re celebrating Passover and pulling out all the stops, or maybe you just want a flavorful soup chock full of fluffy matzo balls! Either way, this recipe is sure to satisfy.
Sarah’s Tip of the Day:
Start with a good homemade broth (or use your favorite store-bought…I won’t tell!). Then make the matzo balls by mixing some fat (skimmed from the top of your broth) or oil, chicken broth, egg yolks, salt and pepper, and seltzer water with some matzo meal. Then fold in some whipped egg whites. With the air-filled egg whites and the bubbly seltzer, these will be some of the fluffiest, most tender matzo balls ever! You cook them in salted water, then serve them with sliced carrots in chicken broth and some dill on top. Do you have your own matzo-ball-soup secrets? Share them with me on Facebook! [LINK:
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35 minutes, plus broth
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Homemade Chicken Broth for Matzo Ball Soup, chilled
4 large eggs, separated
Salt and pepper
1/4 cup seltzer
1 cup matzo meal
4 carrots, sliced
Dill sprigs, for serving
Make matzo balls: Using a small spoon, gently scrape away any fat that has solidified on surface of broth. Warm 1/4 cup fat in the microwave, reserve remainder for another use. In a large bowl, whisk together fat, 1/4 cup broth, egg yolks, salt and pepper. Whisk in seltzer, and immediately fold in matzo meal. In a separate bowl, with a mixer, whip egg whites until stiff peaks form. In batches egg whites into matzo meal until just incorporated; refrigerate 20 minutes.
Bring a large pot of lightly salted water to a boil. Wet hands, form matzo mixture into 1 1/2-inch balls, and drop into boiling water. Reduce to a simmer, cover, and cook until matzo balls are puffed and tender, 25 to 30 minutes. Meanwhile, in a medium pot, bring 8 cups broth to a simmer. Season with salt. Add sliced carrots and simmer until tender, about 7 minutes. With a slotted spoon, remove matzo balls from water and divide among four bowls. Ladle broth and carrots into bowls and top with dill springs.
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Nutritional Info: per serv (makes 4): 386 cal; 21 g fat; 12 g protein; 39 g carb; 4 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.