FLAVORFUL MATZO BALL SOUP

Flavorful Matzo Ball Soup image

A variety of winter vegetables gives the broth for this classic Jewish soup a deep flavor. You can use a few green onions instead of the leek. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 2h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 19

Ingredients

10 cups water
12 garlic cloves, peeled
3 medium carrots, cut into chunks
3 small turnips, peeled and cut into chunks
2 medium onions, cut into wedges
2 medium parsnips, peeled and cut into chunks
1 medium leek (white portion only), sliced
1/4 cup minced fresh parsley
2 tablespoons snipped fresh dill
1 teaspoon salt
1 teaspoon pepper
3/4 teaspoon ground turmeric
MATZO BALLS:
3 large eggs, separated
3 tablespoons water or chicken broth
3 tablespoons rendered chicken fat
1-1/2 teaspoons salt, divided
3/4 cup matzo meal
8 cups water

Steps:

For broth, in a stockpot, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Meanwhile, in a large bowl, beat the egg yolks on high speed for 2 minutes or until thick and lemon-colored. Add the water, chicken fat and 1/2 teaspoon salt. In another bowl, beat egg whites on high until stiff peaks form; fold into yolk mixture. Fold in matzo meal. Cover and refrigerate for at least 1 hour or until thickened., In another stockpot, bring water to a boil; add remaining salt. Drop eight rounded tablespoonfuls of matzo ball dough into boiling water. 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). , Strain broth, discarding vegetables and seasonings. Carefully remove matzo balls from water with a slotted spoon; place one matzo ball in each soup bowl. Add broth.

Nutrition Facts : Calories 100 calories, Fat 7g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 322mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges