A quick-and-easy Passover dish: Matzo ball soup recipe

Patricia Conte

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The holidays always bring treasured family memories to mind, particularly the traditional meals that family gather to eat. For Passover, begin a new tradition with your kids by asking for their help with the Seder.

Easy matzo ball soup

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

Serves 8

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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!
  3. 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.
  4. Bring the chicken or vegetable broth to a boil in a separate, large pot.
  5. Add the carrots and celery. Simmer for about 15 minutes.
  6. When the matzo balls have cooked, carefully transfer them (not the water, just the balls) to the stock.
  7. Add the parsley and black pepper and serve hot. Include one matzo ball and veggies in each bowl.

More springtime recipes to try

How to make the perfect boiled egg
Quinoa salad with radishes and feta
The meaning behind the Passover Seder plate

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Patricia Conte
Patricia Conte is a regular contributor to the SheKnows food and living sections. She is a freelance writer with more than 20 years of professional experience. You can follow her on Twitter, or visit her food blog, Grab a Plate, where she shares her love of food, recipes and bites in between.

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