Matzoh Ball Noodle Soup

Make this matzoh ball soup and your family will ask for more, more, more!

New high-flying adventures 1/22-25 @ 11am on Nick

Ingredients

• 2 large eggs
• 1/2 cup matzoh meal
• 2 tbsp. vegetable oil
• 1/2 tsp. salt
• 1/4 tsp. ground pepper
• 32 oz. low-sodium chicken broth
• 2 large carrots sliced thin
• 2 cups cooked small noodles (ditalini)
• 3 tbsp. chopped fresh dill

Directions

1. Step 1

   Beat the eggs in a medium bowl until well blended. Add the matzoh meal, oil, salt, and pepper. Stir until well blended. Cover with plastic wrap and refrigerate until set, about 15 minutes.

2. Step 2

   Bring a large pot of salted water to a boil over high heat.

3. Step 3

   Shape the chilled dough into 1-inch balls. Drop the balls into the boiling water. Return the water to a boil and simmer until the balls float to the top of the water and are cooked through, about 25 minutes. Keep covered and set aside.

4. Step 4

   In another large pot bring the chicken broth and carrot slices to a boil. Simmer until the carrots are tender, about 10 minutes. Add the cooked matzoh balls, noodles, and fresh dill. Cook until heated through. Season to taste with salt and pepper.

5. Step 5

   Ladle the soup into serving bowls.

Nurtition Facts

• Calories: 219
• Total Fat: 8g
• Saturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 71mg
• Sodium: 879mg
• Total Carbs: 27g
• Fiber: 2g
• Sugar: 2g
• Protein: 9g