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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Matzo Ball Soup Recipe

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This recipe for Matzo Ball Soup is from The Gensler Family Cookbook, 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 - 5 oz. box of Manischewitz or Streit's Matzo Ball & Soup Mix
oil
ground ginger powder
1 large onion, diced
1 leek, white part only, thinly sliced
3 cloves garlic, minced
6 cups low sodium or homemade chicken broth
2-3 carrots, thinly sliced
2-3 celery, thinly sliced
1 T. fresh dill
white pepper
1 package egg noodles
(Optional: 1 cup of cooked, shredded chicken)
Directions:
Directions:
In a large pot, saute the onion, leek and garlic in oil.
Add the chicken broth and soup mix packet.
Make matzo balls as directed on box but add
the ground ginger (secret ingredient) for flavor.
The longer you chill the matzo ball mixture in the
frig, the better.
Bring soup to a boil and add the chilled matzo balls -
(abt. 12 small ones). Lower the heat to simmer,
cover tightly and cook for 25 min.
Add the celery, carrots and dill and cook another
few minutes til tender. Add the cooked chicken
and half the package of egg noodles.
Adjust seasoning with pepper and salt if needed.

 

 

 

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