Directions:
- 1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
- 2. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.
- 3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes until soft.
- Tip: I often make chicken soup and matzah balls ahead. After cooking the matzah balls I just place them in the warm soup, which I then freeze. The liquid keeps them fluffy. I defrost the soup, reheat, and serve. If you like them more al dente, use large eggs and cook a shorter time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.69 Kcal (325 kJ) | ||
| Calories from fat | 34.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 6% | |
|---|---|---|---|
| Cholesterol | 71.15mg | 24% | |
| Sodium | 24mg | 1% | |
| Potassium | 23mg | 0% | |
| Total Carbs | 7.55g | 3% | |
| Sugars | 0.33g | 1% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 3.17g | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 12.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 234.97 Kcal (984 kJ) | ||
| Calories from fat | 103.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.49g | 6% | |
|---|---|---|---|
| Cholesterol | 215.19mg | 24% | |
| Sodium | 72.59mg | 1% | |
| Potassium | 69.57mg | 0% | |
| Total Carbs | 22.83g | 3% | |
| Sugars | 1.01g | 1% | |
| Dietary Fiber | 2.02g | 3% | |
| Protein | 9.58g | 6% | |
| Iron | 1mg | 2% | |
| Calcium | 38.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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