Red Wine Beef and Mushroom Noodle Soup

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Red Wine Beef and Mushroom Noodle Soup

Browned mushrooms, ground beef and red wine give this noodle soup its savory depth. Carrots add sweetness, thyme brings a woodsy note, and a little cream rounds out the broth.
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Prep
15 minutes
Cook
50 minutes
Total
1 hour 5 minutes
Serves
4 servings

Let the mushrooms brown

Give the sliced mushrooms time to release their moisture before adding the beef. The browned bits on the bottom of the pot become part of the broth when you stir in the wine.

Add noodles near the end

Simmer the carrots until tender before adding the egg noodles. Follow the noodle package timing, then lower the heat before stirring in cream for a smooth finish.

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Plan for leftovers

Noodles soak up broth after cooking. Add broth when reheating, or cook and store the noodles separately if making the soup ahead. For a wine-free version, substitute beef broth for the wine; expect a lighter flavor.

Adapted from Mantitlement’s Beef Burgundy Mushroom Soup, with clarified cooking guidance.

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Red Wine Beef and Mushroom Noodle Soup

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Ground beef, browned mushrooms and carrots simmer with red wine and thyme, then finish with egg noodles and a small splash of cream.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Soup
Ingredients Instructions Notes

Ingredients
  

  • 1 ½ tbsp Olive oil
  • 10 oz Button Mushrooms cleaned and sliced
  • ½ lb ground beef
  • ½ cup Yellow Onion diced
  • 1 ½ cups Carrots cut into 1/4-inch dice
  • 2 tsp Thyme fresh, chopped
  • 2 cloves Garlic minced
  • ½ tsp Kosher Salt plus more to taste
  • ½ tsp Black pepper
  •  
    ½ cup Red wine dry, such as Pinot Noir
  • 2 tbsp Tomato paste
  •  
    4 cups low-sodium beef broth
  •  
    ¼ cup Cream heavy
  • ¾ cup Egg noodles dry, small or broken into short pieces

Instructions
 

  1. Heat the olive oil in a soup pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until their moisture evaporates and they start to brown.
  2. Add the ground beef, break it into small pieces and cook for about 5 minutes. Add the onion and carrots and cook for another 5–7 minutes, stirring, until the onion softens. The beef must reach 160°F (71°C); do not judge safety by color alone. Spoon off excess rendered fat if needed.
  3. Stir in the garlic, thyme, salt and pepper and cook for 30 seconds. Stir in the tomato paste for 1 minute. Pour in the wine and scrape up the browned bits. Simmer for 2–3 minutes.
  4. Add the beef broth, bring to a gentle simmer and cook, partly covered, for about 20 minutes, until the carrots are tender. Add a little water or broth if it reduces too far.
  5. Add the egg noodles and simmer gently, stirring occasionally, for the time on the package, usually 6–10 minutes, until tender. Lower the heat and stir in the cream. Warm gently without a hard boil, taste and adjust seasoning, then serve.

Notes

This is a ground beef and noodle soup, not a traditional braised beef bourguignon. Cooking wine briefly does not guarantee removal of all alcohol. For a wine-free version, replace the wine with an equal amount of beef broth; the flavor will be different.
Yield is approximately 4 servings. Noodles absorb broth during storage; add a little extra broth when reheating. Refrigerate in shallow containers within 2 hours and use within 3 days. Reheat leftovers to 165°F (74°C).
Adapted from Mantitlement’s Beef Burgundy Mushroom Soup, with clarified preparation and cooking guidance.

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Chicken Meatball Soup with Pasta and Vegetables

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Chicken Meatball Soup with Pasta and Vegetables

Small chicken meatballs bring Parmesan, garlic and herbs to a brothy bowl of ditalini and vegetables. Tomatoes add brightness; baby spinach goes in at the end to keep its color.
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Prep
25 minutes
Cook
45 minutes
Total
1 hour 10 minutes
Serves
6 servings

Give the vegetables a head start

Finely dice the carrots and celery so they cook evenly. Soften them with the onion before adding the broth, then simmer until nearly tender before the pasta joins the pot.

Brown gently, then simmer

The first sear gives the delicate meatballs some color. Finish them in the soup and check their centers with a thermometer: ground chicken needs to reach 165°F (74°C). Add pasta later so it keeps its shape.

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Make tomorrow’s bowl just as good

The ditalini continues soaking up broth after cooking. Loosen leftover soup with a little broth as it reheats. For a batch intended mostly for leftovers, cook the pasta separately and add it to individual bowls.

Adapted from Pam at For the Love of Cooking, with clarified vegetable and temperature instructions.

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Chicken Meatball Soup with Pasta and Vegetables

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Little Parmesan and herb chicken meatballs, ditalini, and tender vegetables fill a tomato and chicken broth finished with baby spinach.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Soup
Ingredients Instructions Notes

Ingredients
  

MEATBALLS
  •  
    1 lb Ground chicken
  • 1 Egg
  • 3 tbsp Parmesan cheese finely grated
  • 2 cloves Garlic minced
  • 1 tbsp Parsley fresh, chopped
  • ½ tsp Dried Basil dried
  • ¼ tsp Oregano dried
  • Sea salt to taste
  • Ground Black Pepper freshly cracked, to taste
  •  
    ¼ cup Italian seasoned panko crumbs
  • 1 tbsp Canola oil
SOUP
  • 1 tbsp Canola oil
  •  
    ½ Onion - sweet yellow finely diced
  • 3 Carrots cut into 1/4-inch dice
  •  
    3 Celery stalks cut into 1/4-inch dice
  • 3 cloves Garlic minced
  •  
    1 14.5–15 oz can diced tomatoes with juices
  •  
    8 cups low-sodium chicken broth
  • Sea salt to taste
  • Ground Black Pepper freshly cracked, to taste
  •  
    ½ cup Ditalini pasta dry
  • 2 cups Spinach fresh, baby
  •  
    Parmesan cheese or feta cheese as topping, optional

Instructions
 

  1. Gently combine the chicken, egg, 3 tablespoons Parmesan, 2 minced garlic cloves, parsley, basil, oregano, panko, and a little salt and pepper. With damp hands, form approximately 1-inch meatballs. Refrigerate for 10 minutes while preparing the vegetables. Do not taste the raw mixture.
  2. Heat 1 tablespoon canola oil in a large soup pot or Dutch oven over medium heat. Brown the meatballs in batches for about 4–5 minutes per batch, turning gently. Transfer to a plate reserved for the partially cooked meatballs; they must finish cooking in the soup.
  3. Add the remaining tablespoon oil to the pot. Add onion, carrots, and celery and cook for 6–8 minutes, stirring, until starting to soften. Stir in the 3 minced garlic cloves for 30 seconds. Add tomatoes with their juices and broth, scraping up browned bits. Bring to a simmer and cook gently for 15–20 minutes, until the carrots are nearly tender.
  4. Return the meatballs and any juices to the simmering soup. Cook for about 10 minutes, then add the ditalini. Simmer gently for the pasta package time, usually 8–12 minutes, stirring occasionally. Check several meatballs in their centers with an instant-read thermometer; ground chicken must reach 165°F (74°C). Continue simmering as needed until the meatballs are safely cooked and the pasta and vegetables are tender.
  5. Stir in the spinach and cook for 1–2 minutes, until wilted. Taste the fully cooked soup and adjust salt and pepper. Ladle into bowls and add Parmesan or feta if desired.

Notes

Use a 6-quart soup pot or Dutch oven. Yield is approximately 6 generous servings and will vary with vegetable size. Pasta absorbs broth as it sits; add a splash of broth when reheating. Refrigerate promptly in shallow containers within 2 hours and use within 3 days; reheat leftovers to 165°F (74°C).
Adapted from Pam at For the Love of Cooking, with a clarified vegetable step and temperature guidance.

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Tex-Mex Meatball Soup with Corn and Tortilla Strips

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Tex-Mex Meatball Soup with Corn and Tortilla Strips

Beef and cheese meatballs simmer in a spiced tomato broth with corn and peppers. Finish each bowl with lime, avocado, cilantro and crisp tortilla strips.
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Prep
25 minutes
Cook
50 minutes
Total
1 hour 15 minutes
Serves
6 servings
Tex-Mex Meatball Soup with Corn and Tortilla Strips

Brown first, finish in the broth

A quick sear adds flavor, then the meatballs finish gently in the simmering soup. Check the centers of the largest meatballs rather than assuming the browned outside means they are done.

Keep the toppings crisp and fresh

Fry tortilla strips while the soup simmers, then add them to individual bowls with avocado and cilantro. Store leftover strips separately so they do not become soggy.

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Tex-Mex Meatball Soup with Corn and Tortilla Strips

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Beef and cheese meatballs simmer in a spiced tomato broth with corn and peppers. Finish each bowl with lime, avocado, cilantro and crisp tortilla strips.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Tex-Mex
Ingredients Instructions Nutrition Notes

Ingredients
  

FOR THE MEATBALLS
  • 1½ lb Ground Beef 80% is best
  • 1 cup Mexican Cheese Blend
  • 2 Tbsp Fresh Cilantro freshly chopped
  • 1 Clove Garlic minced
  • 1 Jalapeno Peppers finely chopped; remove seeds for milder heat
  • 1 lg Egg
  • 1 tsp Ground Cumin
  • 1 Pinch Kosher Salt to taste
  • 1 Pinch Black pepper to taste
  • 1 Tbsp Vegetable Oil
FOR THE SOUP
  • 1 Tbsp Extra-virgin olive oil
  • 1 med Yellow Onion diced
  • 1 Red Bell Pepper chopped and seeded
  • 4 Cloves Garlic minced
  • 1 Tbsp Chili powder seasoning blend, not pure cayenne
  • 2 tsp Dried Oregano
  • 2 tsp Ground Cumin ground
  • Kosher Salt to taste
  • Black Pepper to taste
  • 1½ Cups Yellow Corn fresh or frozen is ok
  • 1 28-oz can Fire-Roasted Tomatoes diced, with juices
  • 4 Cups Chicken broth low sodium
  • 1 Bay Leaf
  • ½ cup Vegetable Oil for tortilla strips; more if needed for a shallow layer in your skillet
  • 4 sm Corn Tortillas sliced into thin strips
  • 1 Lime juice of
Service
  • 1 Avocado sliced
  • 2 Tbsp Fresh Cilantro chopped

Instructions
 

  1. Gently combine the beef, shredded cheese, 2 tablespoons cilantro, the meatball garlic, jalapeño, egg, 1 teaspoon cumin and the measured pinches of salt and pepper. Do not whisk the meat or taste the raw mixture. Shape into evenly sized meatballs about 1¼ inches across.
    1½ lb Ground Beef, 1 cup Mexican Cheese Blend, 2 Tbsp Fresh Cilantro, 1 Jalapeno Peppers, 1 lg Egg, 1 tsp Ground Cumin, 1 Clove Garlic
  2. Heat the tablespoon vegetable oil in a large skillet over medium-high heat. Brown the meatballs in batches for about 4–6 minutes total per batch, turning gently. Transfer to a plate; they are not fully cooked yet and must go straight into the soup to finish.
    1 Tbsp Vegetable Oil
  3. Heat the olive oil in a large soup pot over medium heat. Cook the onion and bell pepper for 5–7 minutes until softened. Stir in the soup garlic, chili powder, oregano and 2 teaspoons cumin for 30–60 seconds without burning the garlic.
    1 Tbsp Extra-virgin olive oil, 1 med Yellow Onion, 1 Red Bell Pepper, 4 Cloves Garlic , 1 Tbsp Chili powder, 2 tsp Dried Oregano, 2 tsp Ground Cumin
  4. Add the corn, the entire can of diced tomatoes with its juices, broth and bay leaf. Bring to a simmer, then carefully add the browned meatballs and any plate juices. Simmer gently for 15–20 minutes, until several of the largest meatballs reach 160°F at the center on a food thermometer. Continue cooking if needed; do not rely only on browning.
    1½ Cups Yellow Corn, 4 Cups Chicken broth, 1 Bay Leaf
  5. While the soup simmers, heat the separate frying oil in a small skillet over medium heat. Use enough for a shallow layer, adding more if your pan needs it. Fry the tortilla strips in small batches for 2–3 minutes until crisp, turning with tongs. Transfer to a paper-towel-lined plate and season lightly. Keep water away from the hot oil.
    4 sm Corn Tortillas, 1 Tbsp Vegetable Oil
  6. Remove and discard the bay leaf. Stir the lime juice into the soup, taste and adjust salt and pepper. Ladle into bowls and top with tortilla strips, avocado and the remaining 2 tablespoons cilantro. Use clean utensils and plates for cooked meatballs and finished food.
    1 Lime, 1 Avocado, 2 Tbsp Fresh Cilantro

Nutrition

Serving: 12ozCalories: 460kcalCarbohydrates: 16gProtein: 28gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 96mgSodium: 853mgPotassium: 588mgFiber: 3gSugar: 5gVitamin A: 1300IUVitamin C: 36mgCalcium: 285mgIron: 4mg

Notes

Meatball doneness: Browning is only the first step. Finish the meatballs in the simmering soup until their centers reach 160°F. Keep their size consistent and do not taste the raw mixture.
Chili powder: Use a seasoning blend sold as chili powder, not an equal amount of pure cayenne. Remove the jalapeño seeds for milder heat if preferred.
Timing: Includes shaping, batch browning, cooking the base and simmering; frying tortilla strips can overlap the simmer. Pan size and meatball size affect the time.
Storage: Refrigerate soup promptly in shallow containers at 40°F or below and use within 3 days. Keep tortilla strips separate. Reheat leftovers to 165°F. Contains milk and egg; check broth, cheese and tortilla labels for other allergens.
Recipe context: Adapted from Lena Abraham’s Tex-Mex Meatball Soup at Delish, with clearer ingredient handling, timing and a thermometer check.

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Eggplant, Beef and Macaroni Soup

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Eggplant, Beef and Macaroni Soup

A tomato-broth soup with ground beef, tender eggplant, carrots, celery and a little macaroni. Simmer the vegetables until nearly tender before adding pasta, then finish with parsley and Parmesan.
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Prep
15 minutes
Cook
40 minutes
Total
55 minutes
Serves
8 small bowls

Give the vegetables time

Small, even pieces help the eggplant and carrots finish together. Let them become nearly tender before adding the macaroni so the pasta does not overcook while the vegetables are still firm.

Adjust the broth at the end

Macaroni absorbs liquid during cooking and storage. Add a little water or broth as needed and taste before salting. Parsley and Parmesan finish each bowl.

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Eggplant, Beef and Macaroni Soup

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A tomato-broth soup with ground beef, tender eggplant, carrots, celery and a little macaroni. Simmer the vegetables until nearly tender before adding pasta, then finish with parsley and Parmesan.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 small bowls
Course: Soup
Ingredients Instructions Notes

Ingredients
  

  • 1 tbsp Vegetable oil
  • 1 med Yellow Onion chopped
  • 1 lb Ground beef
  • 1 clove Garlic minced
  •  
    1 lb Eggplant trimmed, cut into ½-inch cubes
  • ¾ cup Carrots thinly sliced
  • ¾ cup Celery thinly sliced
  •  
    2 14½-oz cans Italian diced tomatoes drained; 29 oz total can weight
  • 3½ cups Beef broth low-sodium; 28 fl oz
  •  
    1 tsp Sugar optional, only to taste
  •  
    ½ tsp Ground nutmeg
  • Salt to taste, only if needed
  • ½ tsp Ground black pepper
  •  
    ½ cup Dry macaroni
  • 2 tsp Parsley fresh, chopped
  • ½ cup Parmesan Cheese finely grated, for serving

Instructions
 

  1. Chop the onion, mince the garlic and cut the eggplant into ½-inch cubes. Thinly slice the carrots and celery so they cook evenly. Drain the canned tomatoes.
  2. Heat the oil in a large soup pot over medium heat. Add the onion and ground beef. Cook for 7–9 minutes, breaking the meat into small pieces, until the beef is browned and reaches 160°F. Stir in the garlic for 30 seconds and carefully spoon off excess fat if needed.
  3. Add the eggplant, carrots, celery, drained tomatoes, beef broth, nutmeg and black pepper. Bring to a simmer, then reduce the heat and partially cover. Cook for about 15–20 minutes, until the eggplant is soft and the carrots are almost tender. Stir occasionally and add a little water if the soup becomes too thick.
  4. Stir in the dry macaroni and simmer for the time on its package, usually 8–12 minutes, until tender. Stir regularly so the pasta does not stick. Taste before adding salt or the optional sugar.
  5. Stir in the parsley and ladle into bowls. Divide the Parmesan over the servings, or offer it at the table. Serve hot.

Notes

Timing: The vegetables need a proper simmer rather than simply being warmed through. Pasta shapes and brands vary, so follow their package timing and check the carrots and eggplant for tenderness.
Consistency: This is a hearty soup. Add a little water or broth if needed; macaroni absorbs more liquid as it stands. For make-ahead portions, cook and store the pasta separately if preferred.
Storage: Divide leftovers into shallow containers and refrigerate promptly at 40°F or below. Use within 3 days and reheat leftovers to 165°F. Contains wheat and milk; check broth labels for other allergens.

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Thai-Inspired Coconut Curry Noodle Soup

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Thai-Inspired Coconut Curry Noodle Soup

Rice noodles, snap peas, peppers and carrots in a coconut milk broth with red curry paste and lime. The heat depends on the curry paste, so begin with the smaller amount and adjust to taste.
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Prep
15 minutes
Cook
20 minutes
Total
35 minutes
Serves
4 large bowls

Choose your curry paste

Brands vary in heat and ingredients. Start with the smaller amount, then taste the broth before adding more. Check the label if avoiding fish or shellfish.

Cook the noodles separately

Rice noodle sizes need different cooking times. Prepare yours according to the package, then put them into bowls before ladling over the hot broth. This also makes leftovers easier to store separately.

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Thai-Inspired Coconut Curry Noodle Soup

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Rice noodles, snap peas, peppers and carrots in a coconut milk broth with red curry paste and lime. The heat depends on the curry paste, so begin with the smaller amount and adjust to taste.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 large bowls
Course: Soup
Ingredients Instructions Notes

Ingredients
  

  •  
    1 tbsp Coconut oil or vegetable oil
  • ¼ Red onion thinly sliced
  • 3 cloves garlic minced
  •  
    2–3 tbsp Thai red curry paste start with 2 tbsp and adjust to taste
  •  
    ½ tsp Turmeric optional
  •  
    3 ½ cups unsweetened canned coconut milk not cream of coconut
  • 2 cups vegetable broth low-sodium
  • 2 tbsp Soy sauce
  •  
    2 ½ tsp Sugar
  •  
    7 oz Dry rice noodles cook separately following package directions
  •  
    1 cup Snap peas fresh or frozen
  •  
    4 Sweet red peppers (mini) sliced
  • 1 cup Carrots matchstick
  • 1 Lime juiced
  •  
    ¼ cup Thai basil and/or cilantro fresh, chopped, for finishing

Instructions
 

  1. Slice the onion and mini peppers, trim and halve the snap peas if large, and cut the carrots into thin matchsticks. Mince the garlic. Have the coconut milk stirred and ready.
  2. Heat the oil in a large pot over medium heat. Cook the onion for 3–4 minutes until softened. Add the garlic, 2 tablespoons curry paste and optional turmeric; stir for 30–60 seconds without browning the garlic.
  3. Stir in the coconut milk, vegetable broth, soy sauce and sugar. Bring to a gentle simmer. Taste and add the extra tablespoon of curry paste only if you want more heat, stirring until dissolved.
  4. Meanwhile, prepare the rice noodles separately according to their package directions and drain. Add the snap peas, sliced peppers and carrots to the simmering broth and cook for 3–5 minutes until tender-crisp. Separate noodle preparation avoids overcooking thin noodles or undercooking thick ones.
  5. Take the broth off the heat. Stir in the lime juice and chopped herbs. Divide the noodles among four bowls and ladle the hot broth and vegetables over them. Serve promptly.

Notes

Corrected recipe identity: The saved draft was labeled black bean soup, but its ingredients and method contain coconut curry broth and rice noodles, with no black beans. This version names the dish to match its actual contents.
Coconut milk: Use unsweetened canned coconut milk, not sweetened cream of coconut or a thin carton beverage. Different brands vary in thickness; add a little water or broth if you prefer a lighter soup.
Diet and allergens: Red curry paste may contain shrimp or fish, and soy sauce often contains wheat. Check labels if you need a vegetarian, vegan or gluten-free meal. Soy is present in standard soy sauce.
Storage: Refrigerate broth and noodles separately promptly at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Noodles absorb liquid during storage.

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Chicken Matzo Ball Soup with Dill

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Chicken Matzo Ball Soup with Dill

Homemade chicken broth, tender vegetables, and matzo balls make a comforting soup finished with fresh dill.
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Prep
20 minutes
Cook
1 hour 55 minutes
Total
2 hours 15 minutes
Serves
8 servings
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Plan the soup and matzo balls together

Start the broth, then mix and chill the matzo ball dough while the chicken simmers. The chill is part of the workflow and gives the mixture time to hydrate.

Shape gently and check the center

Wet your hands and roll the balls lightly rather than compressing them. Cook in a covered pot at a gentle simmer, and cut one open to check that the center is cooked through.

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Chicken Matzo Ball Soup with Dill

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Homemade chicken broth, tender vegetables, and matzo balls make a comforting soup finished with fresh dill.
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Prep Time 20 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dinner, Soup
Cuisine: Jewish-American
Ingredients Equipment Instructions Nutrition Notes

Ingredients
  

For the chicken soup
  • 2 tbsp Extra virgin olive oil
  • 1 lg Yellow Onion Quartered
  • 2 lg Carrots cut into 3-4 inch pieces
  • 4 stalks Celery cut into 3-4 inch pieces
  •  
    1 lg Turnip Quartered
  • 1 Whole chicken 2½–3 lb, giblets removed
  • 6 cups Chicken broth
  •  
    4 sprigs Dill fresh, plus a little chopped dill for serving, optional
  • 4 sprigs Parsley Flat leaf
  • Water enough to just cover the chicken
To taste for the soup
  • Kosher Salt
  • Ground black pepper
For the Matzo Balls
  • 4 lg Egg
  •  
    ½ cup Chicken fat schmaltz, melted and cooled
  •  
    ½ cup Seltzer
  •  
    1 cup Matzo meal
  • 1 tsp Kosher Salt
  • 1 pinch Ground black pepper

Equipment

1 Large pot (plus a second pot for the matzo balls)
1 Fine Mesh Strainer
1 Mixing Bowls (Set)
1 Meat Thermometer

Instructions
 

  1. Warm the olive oil in a large stockpot over medium heat. Add the quartered onion, carrots, celery, and turnip and stir for 2–3 minutes. Add the chicken, broth, dill sprigs, parsley sprigs, and enough cold water to just cover the chicken.
  2. Bring to a gentle simmer and skim foam from the surface. Partially cover and simmer for about 1½ hours, until the thickest part of the chicken reaches 165°F away from bone and the meat is tender. Add a little hot water if needed to keep the chicken mostly covered.
  3. Meanwhile, beat the eggs in a bowl. Stir in the melted, cooled chicken fat, seltzer, matzo meal, measured salt, and a pinch of pepper until combined. Cover and refrigerate for 1 hour while the broth cooks.
  4. Bring a separate large pot of lightly salted water to a simmer. With wet hands, gently form the chilled mixture into small balls about 1 inch across, without packing tightly. Add them to the water, cover, and simmer gently for 30–40 minutes, until expanded and cooked through with no wet center.
  5. Lift the chicken from the stockpot onto a clean board. Strain the broth into a clean pot, reserving the carrots, celery, and turnip. Discard the spent herb stems and onion. Remove the chicken skin and bones and shred the meat; cut the reserved vegetables into bite-size pieces.
  6. Return the chicken and vegetables to the broth and heat through. Add cooked matzo balls with a slotted spoon and finish with chopped fresh dill if desired. Taste before adding additional salt or pepper.

Nutrition

Serving: 8ozCalories: 143kcalCarbohydrates: 18gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 77mgSodium: 893mgPotassium: 256mgFiber: 2gSugar: 4gVitamin A: 2623IUVitamin C: 11mgCalcium: 46mgIron: 1mg

Notes

Makes about 8 generous soup servings; the matzo ball count varies with size. The matzo mixture chills while the broth simmers, so its 1-hour chill is included in the total time. Use plain matzo meal, not matzo ball mix. Contains egg and wheat. For Passover, use ingredients certified for your observance; this recipe is not a certification. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F. Adapted from Delish’s Matzo Ball Soup.

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