There’s nothing like a traditional Jewish chicken soup made with matzo balls.  The key to keeping matzo balls tender is to use the soda water and margarine and to cook them for a longer period of time on a gentle heat until soft in the centre. (Do not substitute vegetable oil).  Traditional “schmaltz” or chicken fat is a true artery clogger!  You can also add some thin egg noodles in the last 5 minutes of cooking.

RECIPE INSTRUCTIONS
1. Matzo balls: In mixing bowl, combine eggs, margarine, ¼ cup stock, soda water and garlic and mix well. Add matzo meal, nutmeg and salt and pepper and mix until combined. Cover and refrigerate for at least 30 minutes.

2. Make 2 tsp size mini matzo balls. (Makes approximately 32)

3. Meanwhile in large non stick soup pan, add oil and heat. Add onions and sauté for 5 minutes on medium low heat. Add carrots, celery and garlic and sauté for another 5 minutes. Add stock and bring to a simmer.

4. Gently drop in matzo balls, bring back to a simmer, then cover and cook gently for 40 minutes or until matzo balls are tender in the middle. Serve garnished with parsley.

INGREDIENTS
Matzo balls:
4 eggs
1/4 cup melted margarine
1/4 cup chicken stock
1/4 cup soda water
1 tsp minced garlic
1 cup matzo meal
Dash of nutmeg
Salt and pepper to taste

Chicken soup:
2 tsp vegetable oil
1 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 tsp crushed garlic
16 cups chicken stock (homemade prepared or organic stock)

Garnish:
Chopped parsley

NOTES
Nutritional Analysis per Serving

Calories 140
Fat 7.5 g
Sodium 615 mg

Prep Time: n/a
Cook Time: n/a

Make Ahead: n/a

Serves 12-16