Mini Matzah Ball with Soup Recipe

Mini Matzah Ball with Soup Recipe



  • 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

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