{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Matzo ball soup",
 "description": "A clear chicken and vegetable soup with fluffy matzo balls, a winter dinner for a cold evening or a sick day.",
 "recipeYield": "6 servings",
 "totalTime": "PT3H",
 "recipeIngredient": [
  "1½ lb boneless, skinless chicken breasts",
  "8 cups no-salt-added chicken broth",
  "1 medium onion, diced",
  "3 carrots, sliced",
  "3 celery ribs, sliced",
  "2 cloves garlic, smashed",
  "½ tsp black pepper",
  "½ tsp salt, for the soup",
  "¼ cup chopped fresh dill",
  "4 large eggs, for the matzo balls",
  "¼ cup olive oil, for the matzo balls",
  "1 cup whole-wheat matzo meal, for the matzo balls",
  "2 tbsp chopped fresh parsley, for the matzo balls",
  "½ tsp salt, for the matzo balls",
  "2 bay leaves",
  "4 cups water, plus 3 tbsp cold water for the matzo balls"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Make the matzo ball mix first. Beat the eggs with the oil and 3 tbsp cold water until smooth. Stir in the matzo meal, parsley and the ½ tsp of salt for the balls just until it comes together. Cover and chill at least 1 hour so the meal can swell."
  },
  {
   "@type": "HowToStep",
   "text": "In a large pot, put the chicken, broth, 4 cups of water, onion, garlic, bay leaves, pepper and the ½ tsp of salt for the soup. Bring to a boil, lower to a simmer, cover, and cook 25 to 30 minutes, until the thickest piece reads 165 °F."
  },
  {
   "@type": "HowToStep",
   "text": "Lift the chicken to a board and shred it with two forks. Set it aside."
  },
  {
   "@type": "HowToStep",
   "text": "Add the carrots and celery to the pot and simmer 10 minutes, until tender."
  },
  {
   "@type": "HowToStep",
   "text": "Wet your hands and roll the chilled mix into 12 balls about 1½ inches across. Handle them lightly and do not pack them; they about double as they cook."
  },
  {
   "@type": "HowToStep",
   "text": "Keep the soup at a gentle simmer, not a rolling boil. Lower in the balls, cover, and cook 40 to 50 minutes, turning each once halfway. Water simmers at about 203 °F here, so give them a quarter longer than a sea-level card. Cut one open: it is done when it is pale all the way through, with no dark, wet center."
  },
  {
   "@type": "HowToStep",
   "text": "Stir the shredded chicken back in and bring the soup to a boil, then lift the pot from the heat. Stir in the dill. Serve two balls to a bowl."
  },
  {
   "@type": "HowToStep",
   "text": "Cool in shallow containers for no more than 2 hours, then refrigerate up to 4 days. The balls drink up broth, so keep extra broth on hand. For the freezer, lift out the balls and freeze the soup alone for up to 3 months; reheat to a boil and add fresh or reheated balls."
  }
 ],
 "recipeCategory": "Dinner",
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "407 kcal",
  "proteinContent": "39.4 g",
  "carbohydrateContent": "25.0 g",
  "fatContent": "17.5 g",
  "saturatedFatContent": "3.6 g",
  "sugarContent": "at least 3.1 g (2 rows carry no value)",
  "sodiumContent": "622 mg",
  "fiberContent": "3.9 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/matzo-ball-soup.jpg",
 "imageAlt": "Matzo ball soup, two matzo balls in clear chicken broth with carrots and celery, in a bowl",
 "url": "https://asharedpalate.com/matzo-ball-soup"
}