Description
Tender matzo balls stuffed with juicy seasoned beef meatballs, simmered in rich golden chicken broth with carrots and fresh herbs for the ultimate comforting soup.
Ingredients
Scale
- 1 pound ground beef
- 1 cup matzo meal
- 4 large eggs
- 10 cups chicken broth
- 1 medium onion, finely grated
- 3 garlic cloves, minced
- 3 tablespoons chopped parsley
- 2 tablespoons chopped dill
- 3 carrots, sliced
- 1/4 cup chicken fat or neutral oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup cold water
Instructions
- Warm the chicken broth and sliced carrots in a large soup pot over medium heat until gently simmering.
- In a bowl, combine ground beef, half the grated onion, garlic, parsley, 1 teaspoon salt, and black pepper until just mixed.
- In another bowl, mix matzo meal, eggs, chicken fat or oil, remaining onion, cold water, and remaining salt until combined. Refrigerate for 20 minutes.
- Shape the beef mixture into small meatballs.
- Take portions of the matzo mixture and wrap them around each meatball, sealing completely.
- Carefully place the stuffed matzo balls into the simmering broth.
- Cover the pot and cook gently for 45 minutes until the matzo balls are fluffy and fully cooked through.
- Sprinkle fresh dill over the soup before serving.
- Serve hot with broth and carrots ladled into bowls.
Notes
- Keep the broth at a gentle simmer to prevent the matzo balls from breaking apart.
- Wet your hands slightly while shaping the matzo balls to prevent sticking.
- The soup tastes even better the next day as the flavors deepen.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Simmering
- Cuisine: Jewish
Nutrition
- Serving Size: 1 large stuffed matzo ball with broth
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 185mg