Susan Gubars Matzo Ball Soup Recipes

SUSAN GUBAR'S MATZO BALL SOUP

Susan Gubar's Matzo Ball Soup image

To comfort you and yours, here is my recipe for The World's Lightest Matzo Balls (which evolved over the years from Jennie Grossinger's cookbook "The Art of Jewish Cooking."). While cooking, they rise to the top.

Provided by Susan Gubar

Categories dinner, weekday, appetizer

Time 2h

Yield About 20 matzo balls

Number Of Ingredients 10

Ingredients

2 quarts stock
2 stalks celery, sliced thin
2 carrots, sliced thin
4 eggs, separated
1 thick slice onion
1 teaspoon salt
Dash of cayenne
1 Tablespoon chicken fat or oil
3/4 cup matzo meal
Parsley for garnish

Steps:

Bring stock to a boil in a big pot. Add celery and carrots. Simmer for half an hour.
In a food processor, whiz egg yolks, onion, salt, cayenne pepper and fat or oil.
In a large bowl, use electric mixer to whip egg whites until quite stiff. Gently fold the yolk mixture into the whites, and then gently fold in matzo meal.
Cover and refrigerate for half an hour. After running your hands under cold water, lightly shape into one-and-a-half inch balls between your palms and slip them into the simmering stock. Cover and cook for 45 minutes. Garnish with chopped parsley.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 264 milligrams, Sugar 2 grams, TransFat 0 grams

MATZO BALL SOUP

Matzo Ball Soup image

This traditional matzo ball soup recipe is worth the extra effort. If you prefer, you can add egg noodles instead of matzo balls. -Julia Sherman, New Market, Tennessee

Provided by Taste of Home

Categories Lunch

Time 2h10m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1 broiler/fryer chicken (3 to 4 pounds)
1 can (14-1/2 ounces) chicken broth
1-3/4 teaspoons kosher salt, divided
1 pound carrots, coarsely chopped
6 celery ribs, coarsely chopped
1/2 cup coarsely chopped sweet onion
2 garlic cloves, minced
1/4 teaspoon white pepper
1/4 cup minced fresh parsley
MATZO BALLS:
2 eggs
2 tablespoons canola oil
1 package (5 ounces) matzo ball mix
1/4 cup finely chopped onion

Steps:

Place chicken in a large soup kettle; add the broth, 1 teaspoon kosher salt and enough water to cover the chicken. Bring to a boil. Reduce heat; simmer for 55-65 minutes or until meat is tender, skimming the surface as foam rises., Remove chicken and set aside until cool enough to handle. Strain broth and skim fat. Return broth to the kettle; add the carrots, celery, onion, garlic, pepper and remaining salt. Bring to a boil. Reduce heat; simmer for 15 minutes or until carrots are tender., Meanwhile, in a small bowl, whisk eggs and oil. Add matzo ball mix and onion; toss with a fork until combined. Cover and refrigerate for 15 minutes., Remove and discard skin and bones from chicken; chop chicken and add to soup. Stir in parsley. Bring to a boil. Drop 12 rounded teaspoonfuls of matzo ball dough into boiling soup. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering)., With a slotted spoon, carefully remove matzo balls and place one in each soup bowl. Ladle soup over top.

Nutrition Facts : Calories 160 calories, Fat 6g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 509mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

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