My 10 year old daughter loves Matzo Ball Soup and I sometimes throw it together for her in my "quick" version. If I have a leftover chicken breast then I will chop that up and add one chopped carrot and one chopped celery stalk to a soup pot. I will then use a chicken stock that I have stored in the freezer (OR you can use organic free range chicken broth 32 oz). While these things are cooking in my soup pot I will make the Matzo balls. I really like the "mix" in the stores (kosher section) which calls for 2 eggs, 1/4 cup vegetable oil and the dry mix-put in the frig once mixed until ready to drop in the soup. ( You can also try 3/4 cup of matzo meal to 3 large eggs (separated and using only the whites after beaten stiff) and a dash of salt in a bowl.) Gently mix and put aside while carrots and celery are cooking-these sometimes come out a little to hard and I like my matzo balls light and airy (which is why I like to use the mix.) When soup is to a boil hand roll the matzo in to balls and drop in. Cook for a few minutes and serve. Garnish with fresh dill or parsley.
32 oz chicken broth, homemade or packaged 1 large carrot 1 large celery stalk 1 chicken breast chopped ( if you don't have leftover chicken then use one piece of uncooked chicken, any part and let it cook with carrots and celery until done, remove bones and skin before dropping matzo balls in to soup) Matzo ball mix, 2 eggs, 1/4 cup vegetable oil dill
Notice the smile on my daughters face, she really LOVES this soup!
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