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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Matzo Ball Soup Recipe

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This recipe for Matzo Ball Soup is from The Lerner Family Cookbook Project 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 package matzo ball mix
2 Eggs
3 Tablespoons olive oil or any oil you like
2 Medium Onions, chipped
1/4 cups finely minced parsley fresh
4 cloves garlic , minced
Carrots sliced 1/2 cup optional
Celery sliced 1/2 cup optional

49 oz. Box or can of chicken broth Low salt if preferred.

Directions:
Directions:
Mix 2 eggs with 2 tablespoons of your choice of oil. I like olive oil. Add matzo ball mix stir well and refrigerate for 20 min. With remaining oil, saute onion and garlic unit onions limp. Add chicken broth and simmer. When the matzo mix is chilled, stir in parsley. Run a plate under water, wet your hands, take some of the mix and roll into balls and place on wet plate. Should be about 12. ( approx a heaping tablespoon of the mixture). Bring the broth to a boil and drop matzo balls in. Cover and reduce heat to a simmer. Cook for 20 minutes.( You can also add carrots, celery or any other vegetable you like 3 min before the soup is done.)

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Want chicken soup just add some chicken. That's what we do for our Passover seder. Thank you grandma Alma for all the wonderful seders over the years

 

 

 

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