A classic matzo ball soup often has few ingredients beyond a delicious broth and a deliciously large and tender matzo ball. But we wanted to turn this staple of Passover into a full and satisfying meal.
To do this, we added a careful selection of vegetables — enough to flavor the broth and provide substance, yet not compete with the matzo balls — and a small amount of chicken. The result was a rich soup that keeps its identity, but also fills you up.
By Alison Ladman, AP Start to finish: 1 hour (15 minutes active); Servings: 6.
- For the matzo balls:
- 2 eggs
- 2 tablespoons vegetable oil
- 2 tablespoons club soda or seltzer water
- 1/2 cup matzo meal
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley
- 1 scallion, thinly sliced
- For the soup:
- 1 tablespoon vegetable or canola oil
- 1 large yellow onion, diced
- 1 leek, white part only, thinly sliced
- 1 large clove garlic, minced
- 1 tablespoon finely chopped fresh oregano
- 6 cups low-sodium chicken broth
- 2 medium carrots, peeled and thinly sliced
- 1/2 cup thinly sliced snow peas
- 1 cup shredded cooked chicken
- 1 tablespoon chopped fresh dill
- 2 tablespoons lemon juice
- Kosher salt and ground black pepper
- To make the matzo balls, in a medium bowl, beat the eggs until frothy. Add the oil, club soda, matzo meal, salt, pepper, smoked paprika, parsley and scallion. Mix well, then cover and refrigerate for 30 minutes.
- When the matzo is chilled, in a large pot over medium-high, heat the oil for the soup. Add the onion, leek and garlic. Cook for 6 to 8 minutes, or until tender. Add the oregano and chicken broth and bring to a boil.
- Using wet hands, or a cookie scoop, drop quarter-sized balls of the chilled matzo mixture into the soup. Cover and simmer for 25 minutes. Add the carrots, snow peas and chicken and simmer for another 5 minutes. Stir in the dill and lemon juice, then season with salt and pepper.
- Nutrition information per serving: 220 calories; 80 calories from fat (36 percent of total calories); 9 g fat (1 g saturated; 0 g trans fats); 80 mg cholesterol; 19 g carbohydrate; 2 g fiber; 5 g sugar; 14 g protein; 300 mg sodium.