Make Your Own Matzo Ball Soup

Every Passover, one of our family traditions is making matzo ball soup. Although Passover is a week-long holiday, we always run out of soup after two days no matter how many batches we cook up. Toss out the pre-packaged matzo ball mix and try my grandma’s famous matzo ball recipe any time of year!
Matzo Ball Soup Recipe

Every Passover, one of our family traditions is  making matzo ball soup. Although Passover is a week-long holiday, we always run out of soup after two days no matter how many batches we cook up.  Toss out the pre-packaged matzo ball mix and try my grandma’s famous matzo ball recipe any time of year!

Bubby’s Matzo Ball Soup
Yield: 24 balls
Ingredients:
4 large eggs, white and yolk divided
2 cups matzo meal
¾ cup seltzer
¼ cup canola oil (or kosher for Passover oil)
1 teaspoon salt
Black pepper, to taste
Directions:

Combine egg yolks, matzo meal, seltzer, canola oil, salt and pepper in a large bowl; mix well to combine. In a separate bowl, beat egg whites until they peak; fold into matzo meal mixture. Place in refrigerator for at least 1 to 2 hours until the mixture slightly hardens. When ready to cook, wet hands and scoop out 1 tablespoon of mixture and roll into small balls. If too soft, add matzo meal as needed. Add matzo balls one by one to a large pot of simmering water. Once all of the balls have been added, bring to a boil and simmer over medium-low heat for 20 minutes. Serve immediately in chicken stock or broth. To store, remove matzo balls from water with a slotted spoon and place in a dry storage container.

Nutrition Info Per Serving (2 pieces)
Calories: 150
Total Fat: 7 grams
Saturated Fat: 1 gram
Total Carbohydrate: 18 grams
Protein:  4 grams
Sodium:  220 milligrams
Cholesterol:  70 milligrams
Fiber: 0 grams
TELL US: What's your favorite Passover tradition?

Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. See Toby's full bio »

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