Chicken Soup with Matzo Balls

Chicken Soup with Matzo Balls

Basic Information

• Servings: 4
• Serving Size: 1 bowl (1.5 cups with 2 matzo balls)
• Difficulty: 3
• Budget: 3
• Prep Time: 30
• Cook Time: 1
• Total Time: 1
• Meal Type: Main Dish

Diet Types

• DASH
• Intermittent Fasting
• Zone
• Flexitarian
• Halal
• Kosher (if chicken and matzo are certified)

Equipment

• - Large pot
• - Medium bowl

Ingredients

1. 1 lb chicken thighs, bone-in
2. 4 cups chicken broth
3. 1 onion , chopped
4. 2 carrots , sliced
5. 1/2 cup matzo meal
6. 2 large eggs
7. 2 tablespoons olive oil
8. - Salt and pepper to taste

Directions

1. - Heat 1 tablespoon olive oil in a pot over medium heat, sauté onion for 3-4 minutes, add chicken, broth, carrots, salt, and pepper; bring to a boil, then simmer for 45 minutes.
2. - In a bowl, mix matzo meal, eggs, remaining oil, salt, and pepper with 2 tablespoons water; form into 8 balls, drop into simmering soup, and cook for 20-25 minutes until fluffy.
3. - Remove chicken, shred, and return to pot; serve 1.5 cups with 2 matzo balls per portion warm.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat on stovetop or microwave.

Nutrition

• Calories: 380
• Protein: 30g
• Fat: 18g
• Carbs: 24g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A