Passover, a high holiday in the Jewish faith that brings friends and family together to remember old traditions and history. A time to gather around the table and celebrate food and its meaning.
Matzo ball soup is one of those “meaning” soups, made with matzo meal, an unleavened bread. This originated during the Jewish exodus from Egypt. The 10 plagues got the Pharaoh to let the Jewish people , and in their haste to leave they did not let their bread rise, creating matzah or unleavened bread.
But, you do not have to follow the Jewish faith to enjoy this delicious soup! It’s very filling and basically is a chicken vegetable soup, with matzo balls.
So to all out there who celebrate Passover, Easter or just life in general, try this recipe and as always, Enjoy!
Matzo Ball Chicken Vegetable Soup
Ingredients (Serves 4):
- 1 Matzo Ball Soup Mix
- 2 Eggs
- 1/4 cup Vegetable Oil
- 2 1/2 quarts Water
- 1 1/2 Chicken Bouillon Cubes
- 2 stalks with leaves Celery
- 1 large peeled and cut into 1 inch pieces Carrot
- 2 cloves Garlic
- 4 Red Pearl Onions
- 4-6 ounces 1 inch cubed Chicken Breast
- Salt and Pepper to Season
In a bowl, fork mix the matzo ball mix with 2 beaten eggs and vegetable oil. Cover and place the mix in the refrigerator for at least 60 minutes. In the meantime, cut up the chicken and vegetables. In a stock pot, place 2 1/2 quarts water , soup mix, 1 1/2 chicken bouillon, celery, chicken, carrot, garlic and onions. Place on a low simmer for about 20 minutes. Remove the matzo mix and with wet hands shape into 1 inch balls. Place in the soup mix and simmer for 30 minutes. The matzo balls will actually double in size. Serve in soup bowl.
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