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Classic Matzo Ball Soup
The ultimate Jewish comfort food. Light, fluffy matzo balls floating in rich golden chicken broth — a staple for Passover, Shabbat, and any time you need a warm hug.
60 min
20 prep + 40 cook
6 servings
Kastronomie Kitchen
Instructions
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1
Prepare the matzo ball mix according to package directions, refrigerate batter for 15 minutes.
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2
Bring a large pot of salted water to a boil.
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3
With wet hands, form the batter into walnut-sized balls and drop gently into the boiling water.
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4
Cover and simmer on low heat for 20 minutes — do not lift the lid!
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5
In a separate pot, heat the chicken broth until simmering.
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6
Add the cooked matzo balls to the hot broth.
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7
Serve hot, garnished with fresh dill.
Ingredients
For 6 servings
- 1 package Manischewitz Matzo Ball Mix
- 2 eggs, beaten
- 2 tablespoons vegetable oil
- 32 oz Manischewitz Chicken Broth
- 2 carrots, sliced
- 2 stalks celery, sliced
- Fresh dill for garnish
- Salt and pepper to taste
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