Shopping Cart
You have no items in your cart
Matzo Ball Soup
Passover Seder wouldn’t be the same without matzo ball soup! To simplify your day-of prep, you can make the soup ahead of time and pre-mix, shape and store the matzo balls in the refrigerator. From there, heat up the soup and cook the matzo balls just before serving.
INGREDIENTS
- 1 broiler/fryer chicken (3 to 4 pounds)
- 1 can (14-1/2 ounces) chicken broth
- 1-3/4 teaspoons kosher salt, divided
- 1 pound carrots, coarsely chopped
- 6 celery ribs, coarsely chopped
- 1/2 cup coarsely chopped sweet onion
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 1/4 cup minced fresh parsley
- 2 eggs
- 2 tablespoons canola oil
- 1 package (5 ounces) matzo ball mix
- 1/4 cup finely chopped onion
Matzo balls:
INSTRUCTIONS
- Place chicken in a large soup kettle; add the broth, 1 teaspoon kosher salt and enough water to cover the chicken. Bring to a boil. Reduce heat; simmer for 55-65 minutes or until meat is tender, skimming the surface as foam rises.
- Remove chicken and set aside until cool enough to handle. Strain broth and skim fat; if needed add additional water to make 10 cups of broth. Return broth to the kettle; add the carrots, celery, onion, garlic, pepper and remaining salt. Bring to a boil. Reduce heat; simmer for 15 minutes or until carrots are tender.
- Meanwhile, in a small bowl, whisk eggs and oil. Add matzo ball mix and onion; toss with a fork until combined. Cover and refrigerate for 15 minutes.
- Remove and discard skin and bones from chicken; shred chicken and add to soup. Stir in parsley. Bring to a boil. Drop tablespoonfuls of matzo ball dough into boiling soup. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering).
- With a slotted spoon, carefully remove matzo balls and divide among soup bowls. Ladle soup over top. If desired, top with additional parsley and pepper.
