Mini Matzah Ball with Soup Recipe
Ingredients:
- 4 large eggs, whisked
- 2 tablespoons vegetable oil
- 1/4 cup seltzer, club soda or sparkling water
- 1 cup matzah meal
- 1/2 teaspoon kosher salt
- 6 cups chicken stock
- 1 large carrot, diced
- 1 celery stalk, diced
- fresh dill (optional for topping)
Cooking Instructions:
Prepare Matzah Ball Mixture:
To make the matzah balls, place the eggs, oil, seltzer, matzah meal and salt in a bowl and mix until combined. Cover the matzah mixture and refrigerate for 1 hour or until chilled.
Form Mini Matzah Balls:
With wet or damp hands, roll matzah balls using about 1 teaspoon of the mixture for each ball. Place them on a parchment lined tray until you’ve formed all of them.
Boil Matzah Balls:
Bring a large pot of salted water to a boil. Carefully drop the matzah balls into the boiling water. Reduce heat to a simmer, cover and cook for 15 minutes or until the balls float to the surface and are soft and fluffy.
Prepare Soup:
In a separate pot, heat the chicken stock. Add in sliced carrots and other accompaniments, if desired. Once vegetables are tender, add the matzah balls to the soup.
Nutrition Values:
- Calories: 266kcal
- Carbohydrates: 29g
- Protein: 12g
- Fat: 11g
- Saturated Fat: 2g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 4g
- Trans Fat: 0.04g
- Cholesterol: 116mg
- Sodium: 590mg
- Potassium: 359mg
- Fiber: 1g
- Sugar: 5g
- Vitamin A: 2173IU
- Vitamin C: 1mg
- Calcium: 31mg
- Iron: 2mg
