Matzo Ball Soup
Disclaimer: Please note that not all shoppable featured ingredients listed are Kosher for Passover, please be mindful when adding items to your cart. See product details.
Recipe - Price Rite of Dorchester
Matzo Ball Soup
Prep Time35 Minutes
Servings4
Cook Time45 Minutes
Ingredients
2 Bowl & Basket eggs
1 tsp salt
2 tbsp Bowl & Basket vegetable oil, divided
2 tbsp water
½ cup matzo meal
½ cup chopped onion
½ cup chopped carrot
½ cup chopped celery
1 tsp minced garlic
2 cups cooked shredded chicken
8 cups Bowl & Basket chicken broth
¼ cup chopped fresh parsley, plus more for garnish
Directions
- First make the matzo ball dough. Whisk together the eggs,1 tbsp of the oil, salt and water until combined, then stir in matzo meal until mixture is uniform. Cover and place in the refrigerator for 20 minutes.
- While the dough is resting, start the soup. Heat remaining tablespoon of oil in a large stockpot over medium heat, then add onion, carrot and celery and saute until softened, about 5 minutes. Add minced garlic and saute an additional 30 seconds, then add in chicken and broth. Bring to a boil, then reduce heat and simmer.
- Remove matzo ball dough from the refrigerator and drop rounded tablespoons of dough into the simmering soup. Cover with a lid and simmer for 25-30 minutes, or until matzoh balls have puffed up and are fully cooked.
- Remove from heat and serve immediately.
35 minutes
Prep Time
45 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Bowl & Basket Cage Free Brown Eggs, Large, 12 count, 24 oz
$3.69$0.31 each
Bowl & Basket Iodized Salt, 26 oz
$0.79$0.03/oz
Bowl & Basket Vegetable Oil Cooking Spray, 8 oz
$2.79$0.35/oz
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
$4.99$0.01/fl oz
Not Available
Bowl & Basket Yellow Onions, 3 lb
$1.99$0.66/lb
Shredded Carrots, 10 oz
$1.79$0.18/oz
Organic Celery, 1 each
$2.99
Fresh Garlic
$0.87 avg/ea$3.49/lb
Fresh Value Pack Chicken Wings
$1.99/lb$1.99/lb
Bowl & Basket 99% Fat Free Chicken Broth, 14.5 oz
$0.89$0.06/oz
Organic Italian Parsley, 1 ct, 1 each
$1.99
Directions
- First make the matzo ball dough. Whisk together the eggs,1 tbsp of the oil, salt and water until combined, then stir in matzo meal until mixture is uniform. Cover and place in the refrigerator for 20 minutes.
- While the dough is resting, start the soup. Heat remaining tablespoon of oil in a large stockpot over medium heat, then add onion, carrot and celery and saute until softened, about 5 minutes. Add minced garlic and saute an additional 30 seconds, then add in chicken and broth. Bring to a boil, then reduce heat and simmer.
- Remove matzo ball dough from the refrigerator and drop rounded tablespoons of dough into the simmering soup. Cover with a lid and simmer for 25-30 minutes, or until matzoh balls have puffed up and are fully cooked.
- Remove from heat and serve immediately.