A quick-and-easy Passover dish: Matzo ball soup recipe
Matzo ball soup is always a welcome dish, and this recipe is a quick-and-easy version that lets you dedicate your time to more important things! The directions below suggest inviting your kids to help make the matzo balls.
For a bit of fun, tell the kids to hide a piece of carrot or celery in a few of the balls. During dinner, your guests will discover a hidden veggie treasure! What an easy way to build lasting memories your kids will cherish.
Quick-and-easy matzo ball soup
- 1 (4.5 ounce package) matzo ball mix
- 4 eggs
- 1/2 cup vegetable oil
- 2 teaspoons salt
- 64 ounces reduced-sodium chicken or vegetable broth
- 3 large carrots, sliced into 1/2-inch pieces
- 3 stalks celery, sliced into 1/2-inch pieces
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon black pepper, or to taste
- Prepare the matzo ball mix according to the package directions. The directions for most prepackaged matzo meal call for adding four beaten eggs and 1/2 cup of vegetable oil to the meal. Once mixed, you'll want to refrigerate the mixture for at least 15 minutes.
- When the mixture is set, invite your kids to help roll the mixture into 1-inch balls. For a bit of fun, tell the kids to hide a piece of carrot or celery in a few of the balls. During dinner, your guests will discover a hidden veggie treasure!
- Boil a large pot of water. Add salt to the boiling water. Carefully drop the balls into the water. Cover and cook for about 30 minutes. Reduce the heat to a very low boil.
- Bring the chicken or vegetable broth to a boil in a separate, large pot.
- Add the carrots and celery. Simmer for about 15 minutes.
- When the matzo balls have cooked, carefully transfer them (not the water, just the balls) to the stock.
- Add the parsley and black pepper and serve hot. Include one matzo ball and veggies in each bowl.