Mini Matzah Ball Soup

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Mini Matzah Ball Soup

Whether you're celebrating a holiday or simply looking for a comforting soup to warm you up from the inside out, Mini Matzah Ball Soup is the winner. It's easy to make and full of flavor.

Prep Time10

Cook Time15

Refrigerator Time:1

Total Time1 25

Course: Dinner, Lunch

Cuisine: Middle Eastern

Servings:

Calories: 266kcal

Author: Catherine McCord

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)

Instructions

To make the matzah balls, place the first 5 ingredients in a bowl and mix until combined.
Cover the matzah mixture and refrigerate for 1 hour or until chilled.
With wet/damp hands, roll matzah balls using about 1 tsp of the mixture for each ball.
Place the matzah balls in a large pot of lightly salted boiling water, reduce heat to a simmer, cover and cook for 15 minutes or until the balls are soft and fluffy.
Heat the chicken stock in a separate pot with carrots and celery (if desired) and cook until vegetables are tender. Add the matzah balls into the stock and serve.

Nutrition

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