Spring Chicken Soup with Matzoh Balls Recipe

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Spring Chicken Soup with Matzoh Balls
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Ingredients
18
Count
Nutrition
558
Calories
Total time
300
Minutes
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Ingredients:

Directions:

  1. Cook broth: Wash leeks in a bowl of cold water, agitating them to remove all sand and grit, then lift out and transfer to an 8-quart stockpot.
  2. Add all remaining broth ingredients to pot and bring to a boil over medium heat.
  3. Reduce heat and simmer, uncovered, skimming foam occasionally, 3 hours.
  4. Make matzoh balls: Stir together matzoh meal, parsley, dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl.
  5. Work rendered chicken fat into mixture with your fingers until incorporated, then stir in 1/2 cup broth from chicken and yolks. Mixture will be stiff.
  6. Beat egg whites with a pinch of salt in another bowl until they just form soft peaks.
  7. Stir one-third of egg whites into matzoh mixture to lighten, and then fold in remaining whites gently but thoroughly. Chill, covered, 30 minutes. If after chilled, matzoh is still not firm, add 1 tablespoon additional matzoh meal.
  8. Finish soup: Transfer chicken from broth to a cutting board to cool. When cool enough to handle, tear chicken into shreds, discarding skin and bones.
  9. Remove carrots from broth and once cool, cut into 1/2-inch pieces.
  10. Line a large sieve with a double layer of dampened paper towels. Pour broth through sieve into a 5-to 6-quart pot, pressing hard on and discarding solids. Return broth to a simmer.
  11. With dampened hands, gently form chilled matzoh mixture into roughly 1-inch balls, gently dropping them into simmering soup as formed (this should yield about 20 matzoh balls; moisten hands as necessary to prevent sticking).
  12. Simmer matzoh balls, covered, until just cooked through, about 45 minutes (To test: Halve one matzoh ball. It should have a uniformly moist interior; if uncooked, it will be dry in the center).
  13. Stir carrots and chicken into hot soup to warm through before serving.
  14. Garnish with dill sprigs.
  15. Cooks' Notes: •Soup (with matzoh balls) can be made 3 days ahead and chilled, uncovered, until completely cooled, then cover.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 558.34 Kcal (2338 kJ)
Calories from fat 183.47 Kcal
% Daily Value*
Total Fat 20.39g 31%
Cholesterol 841.62mg 281%
Sodium 576.27mg 24%
Potassium 1165.55mg 25%
Total Carbs 34.63g 12%
Sugars 7.18g 29%
Dietary Fiber 4.78g 19%
Protein 53.83g 108%
Vitamin C 81.5mg 136%
Vitamin A 10.8mg 359%
Iron 19mg 106%
Calcium 205.4mg 21%
Amount Per 100 g
Calories 57.47 Kcal (241 kJ)
Calories from fat 18.89 Kcal
% Daily Value*
Total Fat 2.1g 31%
Cholesterol 86.63mg 281%
Sodium 59.32mg 24%
Potassium 119.98mg 25%
Total Carbs 3.57g 12%
Sugars 0.74g 29%
Dietary Fiber 0.49g 19%
Protein 5.54g 108%
Vitamin C 8.4mg 136%
Vitamin A 1.1mg 359%
Iron 2mg 106%
Calcium 21.1mg 21%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.1
    Points
  • 14
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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