Chicken and Matzo Ball Soup Recipe (2024)

FAQs

How healthy is matzo ball soup? ›

Add to that the benefits of vitamins A, C, and D in the broth, the anti-inflammatory properties of the soup vegetables, and a boost of energy from the carbohydrates in the matzo balls, and you've got a recipe for feeling better!

Matzo ball soup is a soup consisting of dumplings made from matzo meal, eggs, and chicken fat, that are then cooked and served in chicken soup. It stems all the way back to the 19^th century, where Jewish people would make matzo balls from leftover crumbs of Matzo bread.

Here Naomi shares her family version of Matzo Balls soup using the coarse meal (instead of the fine) as it gives the balls a fluffier and lighter texture. These matzo balls expand as they absorb all the goodness of the chicken stock.

You can't overcook a matzo ball. It's not possible. But you can absolutely under cook one. So if you need to leave it in longer, that's OK.

Broth-Based Soups With Veggies and Protein

Think chicken and vegetable, turkey and black bean chili, or lentil. The liquid will fill you up for relatively few calories, while the fiber from the vegetables and the protein from the chicken or beans will help keep you satisfied until your next meal or snack.

The glycemic index (GI) of matzo (white flour) equals to 70.0, which classifies it as a high GI food. The glycemic load (GL) of matzo (white flour) is equal to 58.8, which classifies it as a high GL food.

Yes, if you cook matzah balls too long, they can become water logged and mushy. Check them at 25 to 30 minutes. Why are my matzo balls mushy? Adding too much liquid in ratio to matzo meal can make for mushy dumplings.

Yes, matza is hard to digest, and consuming lots of it can cause indigestion and constipation.

His answer was definitive: "When someone's matzo balls are super dense, it's typically because they have too many eggs, so it's too high in protein — so it binds a little too hard." So, if you're making matzo balls, pay attention to the ratios; a good recipe shouldn't lead you astray.

Get schmaltzy: Schmaltz, or rendered chicken fat, is like gold. And you deserve nothing but the best. The flavor and texture that schmaltz gives a matzo ball is nothing that vegetable oil can really compare to, which is why if you can get it (or make it!), use the good stuff.

How to tell if matzo ball is done? ›

Carefully lower matzo balls into boiling water with a slotted spoon, adjusting heat as needed to maintain a low simmer. Cover pot and simmer over low heat, checking occasionally to make sure water isn't boiling too rapidly, until balls are very puffed and light in color, 30–40 minutes.

I think with medium-low heat, agitation from the boiling water with lots of room in the pot helps create fluffier balls. And every matzoh ball expert knows, DO NOT OPEN THE LID DURING COOKING, as the steam and pressure also helps make those light airy dumplings.

Yes, matzo is healthier than bread as it contains no fat, which reduces the risk of heart-related diseases. Hence, matzo is the best alternative to bread, bun, or any other wheat flour-related packaged products.

Matzo ball soup contains 145 calories per 241 g serving. This serving contains 4.9 g of fat, 6.3 g of protein and 19 g of carbohydrate. The latter is 2.2 g sugar and 1.2 g of dietary fiber, the rest is complex carbohydrate. Matzo ball soup contains 1.1 g of saturated fat and 87 mg of cholesterol per serving.

Matzo Ball (1 matzo ball) contains 6.2g total carbs, 6g net carbs, 1.7g fat, 1.8g protein, and 48 calories.

There are 96 calories in 2 Matzo Ball. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.