Dill-Flavored Matzoh Ball Soup
Recipe from Family Circle

This mouth-watering soup recipe is a must-have at any Passover meal. This version offers a cool hint of dill.


Dill-Flavored Matzoh Ball Soup

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Servings: Makes 8 servings.
Prep Time: 15 mins
Total Time: 1 hr 15 mins
Related Categories: Chicken Broth and Stock, Low Calorie Soups, Low Carb, Low Fat, Low Sodium, Passover Meals
 
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Ingredients
  • 2 
    eggs, separated
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  • 2  tablespoons
    vegetable oil
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  • 1/2  teaspoon
    salt
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  • 2  quarts
    chicken broth
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  • 1/2  cup
    matzoh meal
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  • 1/4  teaspoon
    garlic powder
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  • 1/4  teaspoon
    dried dill
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  •  
    Fresh dill sprigs, optional
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Directions
1.
In a medium-size bowl, beat egg whites with an electric mixer to stiff peaks. Set aside. In a second medium-size bowl, combine egg yolks, vegetable oil and salt. Beat together until thick and yellow colored, about 2 minutes. Beat in 2 tablespoons of the broth. Fold in egg whites, then matzoh meal, garlic powder and dill. Cover bowl with plastic and refrigerate 30 minutes.
2.
Bring a large pot of lightly salted water to boiling. With wet hands, roll about 2 teaspoons batter into balls. Drop into boiling water; continue shaping batter for a total of about 24 matzoh balls. Cover pot and cook over medium heat for 30 minutes.
3.
Near the end of cooking heat remaining chicken broth to a bare simmer. Once matzoh balls are cooked, transfer to simmering broth with a slotted spoon. Cover and cook 10 minutes. Serve garnished with fresh dill sprigs, if desired. Makes 8 servings.
Nutrition information
Calories 122, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 57 mg, Sodium 269 mg, Carbohydrate 7 g, Fiber 0 g, Protein 3 g. Percent Daily Values are based on a 2,000 calorie diet
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