|nutritional information (per serving)|
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|amount per serving|
|% Daily Value*|
|Saturated Fat 5g||27%|
|dietary fiber 3g||11%|
|total sugar 3g|
|Vitamin C 8 mg||40%|
|Calcium 119 mg||9%|
|iron 3 mg||16%|
|Potassium 531 mg||11%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
The broth for this Instant Pot Matzah Ball Soup is so rich, your guests will think it's been simmering on the stovetop all day. However, thanks to the pressure cooker, it is possible to prepare an aromatic broth in just 35 minutes. This version uses chicken thighs, but a three-pound shredded chicken is an excellent alternative. Just be sure to use bone-in chicken for the best flavor.
Matzo balls are Jewish dumplings made from matzo flour and are traditionally served in chicken soup. Unleavened matzo, similar to what the fleeing Jews led by Moses out of Egypt ate, is the only bread permitted during Passover. Matzo crackers and matzo flour are available year-round on the international shelves of most grocery stores. If you can't find matzo flour, you can easily grind matzo crackers in your blender or food processor. The matzo balls only take a few minutes to mix and form, then simmer in the chicken broth to fluffy, delicious perfection.
Tips for preparing matzo ball soup
- When planning this soup, make sure you allow enough time for the pressure to build up and release. It takes about 25 to 30 minutes for the soup to reach pressure and then at least 30 minutes for it to release naturally.
- Chicken fat or lard is a popular fat for matzo balls, but vegetable oil or duck fat are good alternatives.
- An easy way to get rendered chicken fat is to prepare the broth and then refrigerate until the fat sets on top. Skim off the fat with a slotted spoon and place in a small skillet. Cook over medium-medium heat just until the liquid has evaporated (you'll know it's done when the crackling and sizzling stops). Then prepare the matzo balls and let them cool, bring the broth to a boil and continue with the recipe.
- Use slightly damp hands when forming the matzo balls to prevent the mixture from sticking to your hands and result in smoother, more uniform matzo balls.
- For storage, remove any leftover matzo balls from the soup and store in a separate container in the refrigerator.