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Chicken Broth with Matzo Balls
An American Jewish-style chicken broth with tender matzo balls. Chilling the matzo mixture for a full 30 minutes before rolling lets the balls hold their shape rather than falling apart in the simmering water.
Ingredients
Instructions
Simmer whole chicken with vegetables, garlic and bay in water for 1.5 hours.
Strain and season the golden broth.
Make matzo balls: mix eggs, matzo meal, fat, salt and dill. Refrigerate 30 minutes.
Roll into balls. Simmer in salted water 30 minutes.
Serve broth with matzo balls and fresh dill.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
