Matzo ball soup 

Matzo Ball Soup might just be the main course you're looking for. For $2.69 per serving, this recipe covers 30% of your daily vitamin and mineral needs. This recipe makes 6 servings with 628 calories, 36g of protein, and 33g of fat each. 1 person was glad I tried this recipe. It's perfect for Fall. Go to the store and pick sprigs of parsley, onion, garlic cloves, and a few other things to make it today. To use vegetable oil you can take this main course with the #SundaySupper Blueberry Coffee Cake as a dessert. It's a good option if you're on a dairy-free diet. From preparation to the dish, this recipe takes about 45 minutes. All in all, I decided this recipe deserves a spoonacular score of 59%. This score is good. Try the Matzo Ball Soup.

Ingredients (for 4 matzo balls)

2 eggs

30 ml extra virgin olive oil*

2 litres of chicken broth

150 g unleavened bread (or matzah flour. 

The latter is nothing more than finely blended unleavened bread)

salt and pepper

Preparation

For the preparation of chicken broth, use chicken pieces with the skin on. It will serve to make it fatter as tradition dictates. Then simmer it in about 3 litres of water for 45 minutes. For the last twenty minutes, add 2 carrots cut into large pieces and celery (in this case I used leek)  Finely blend the unleavened bread and set aside. In a bowl, mix the eggs with the oil. Now pour in the flour you have created and if it is too dry, pour in two tablespoons of broth. Season with salt and pepper and create a ball that you let rest in the fridge for 30 minutes. At this point, heat the broth from which you have removed the chicken pieces and resume your dough. Create four large balls and pour them into the boiling broth. Bake for about 15 minutes. Serve the matzah balls with the hot broth and vegetables.

 

* Olive oil appears as an ingredient in the most modern versions, which come from the Jews of the Mediterranean basin. In its original version, matzah balls have goose fat (schmaltz) or chicken fat in its place.