Recipe courtesy of Molly Yeh
Scallion and Ginger Matzo Ball Soup
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- Level: Intermediate
- Total: 2 hr 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 349
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 25 g
- Cholesterol
- 197 mg
- Sodium
- 490 mg
- Level: Intermediate
- Total: 2 hr 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 349
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 25 g
- Cholesterol
- 197 mg
- Sodium
- 490 mg
Ingredients
Soup:
Matzo Balls:
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Directions
- For the soup: Season the chicken all over with the salt. Tie up the ginger in a piece of cheesecloth (or put in a tea bag or tea ball). Put the chicken and ginger in a large pot with the soy sauce, scallions, carrots and 8 cups water and bring to a boil over high heat. Reduce to a simmer and simmer about 1 hour, skimming the foam off of the top when needed.
- For the matzo balls: In a large bowl, combine the matzo meal and 1 teaspoon salt. Stir in the oil, egg yolks, scallions and 1/4 cup of the soup. In a separate bowl, beat the egg whites until fluffy but not stiff. Fold the whites into the yolk mixture. Cover and refrigerate for 30 minutes.
- Transfer the chicken to a cutting board and let cool slightly, 10 to 15 minutes. When cool enough to handle, use a fork or your hands to pull the meat from the bones; reserve the meat. Return the soup to a very low simmer while you make the matzo balls.
- Bring a pot of salted water to a boil. Roll tablespoon-size balls of the matzo mixture. Boil in the salted water until fluffy, 30 to 35 minutes.
- Return the meat to the soup and simmer until warmed through. When ready to serve, stir the black vinegar into the soup. Serve the matzo balls in the soup with a drizzle of sesame oil and a plop of sambal oelek.
