Everyday Legends American High Protein Dairy-Free Dinner

New York Matzo Ball Soup

A New York Jewish deli icon, light fluffy matzo balls simmered in a rich golden chicken broth with carrots, celery, and fresh dill.

Not rated yet

American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

35 minsCook

50 minsTotal

MediumLevel

🥤Dr Brown's Cel-Ray Soda 🥤Grüner Veltliner, Wachau

Nutrition per Serving

385 Calories

14g Protein

16g Fat

45g Carbs

3g Sugar

2g Fiber

1080mg Sodium

105mg Chol

Ingredients

For 2 servings

Instructions

Prep

Combine matzo meal, 4 beaten eggs, schmaltz, 1/4 cup stock, salt, white pepper, and garlic powder. Mix to soft dough. Cover, refrigerate 20 minutes. Slice carrots and celery, smash garlic cloves, chop dill.

Boil

Bring a large pot of well-salted water to a gentle boil. With wet hands, roll mixture into 6–8 balls (4cm). Lower gently in, cover, cook 30–35 minutes without lifting lid.

Simmer

Meanwhile bring 1.2 L chicken stock to a gentle simmer. Add carrots, celery, and garlic cloves. Simmer 12–15 minutes until vegetables are tender. Season to taste. Remove garlic cloves.

Finish

Transfer cooked matzo balls into hot broth with a slotted spoon. Ladle into deep bowls, scatter fresh dill, and serve immediately.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.