I have an easy to make matzo-ball soup recipe I think you’ll like.
7 cups chicken stock ( reserve 1/4 cup of the stock for matzo balls)
2 carrots, peeled and cut into “coins”
2 stalks celery, chopped
1/2 an onion, diced
1/4 chopped fresh parsley
1 1/4 cup of crushed matzo crackers (can crush in food processor, don’t worry if you have some
larger pieces as this adds some texture)
*I found the crushed matzo crackers made a lighter matzo ball*
4 eggs, separated
1/4 cup veg. oil
Pinch of salt & pepper
In a large pot add chicken stock and all the veggies including parsley.
Bring to a simmer and cook until veggies are tender.
While stock is cooking combine crushed matzo crackers, 1/4 cup stock that was reserved, 4 egg yolks, 1/4 cup of oil and pinch of salt & pepper.
In another bowl beat egg whites until frothy but not stiff.
Fold the egg whites into the matzo mixture, then it’s important to refrigerate for about 15 min.
Then shape matzo mixture into approx. 2inch balls and gently add balls to simmering soup.
Cover and cook about 20min.
* If matzo balls soak up too much broth you can add more chicken stock*
Submitted by Gina Siska
Thank you Gina, this is one of my all-time favorite soups!!!
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