Here's an easy recipe for delicious matzo ball soup. For tender, fluffy matzo balls, don't crowd the pot, and remember not to peek while they're cooking!
cost per recipe: $8.78
The price is determined by the national average.
cup olive oil
cups Swanson® Natural Goodness® Chicken Broth
cup matzo meal
tablespoons chopped fresh dill weed or parsley or 1/8 teaspoon ground ginger (optional)
Stir the eggs and the olive oil in a large bowl with a whisk until they're foamy. Stir in 3 tablespoons of the broth. Stir in the matzo meal and any of the optional seasonings. Cover the bowl and refrigerate for 2 hours.
Heat 4 quarts of water in a 6-quart saucepot over high heat to a boil. Shape the batter into 1-inch balls. Stir the matzo balls into the boiling water. Reduce the heat to low. Cover the saucepot and cook for 35 to 45 minutes or until they're cooked through. Remove the matzo balls from the saucepot and set them aside.
Heat the remaining broth in a 6-quart saucepot over medium-high heat to a boil. Stir the matzo balls in the saucepot. Reduce the heat to low and cook until they're heated through. Serve in 6 shallow bowls.
Swanson® Natural Goodness® Chicken Broth
December 9, 2015
I also cok my dumplings in the soup. I use canned chicken as well which really enhances the flavor of this dish. I make dumplings from whatever I have at the house; could be from scratch, Bisquick, refrigerated rolls or matzo ball mix. Hubby loves them all. Ginger is a great idea but I often use white pepper or a wee bit of cayenne. : )
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