Matzo Ball Soup

Matzo ball mix: Making matzo balls is a breeze with the mix, even though we doctor it up a bit. The mix includes leavening agents and salt, so you just need to add some oil and eggs. Make sure not to overmix the batter to keep the balls light and fluffy.

Chicken: Similar to making homemade chicken broth, you simmer a whole chicken in water for the base of this soup. It also leaves you with perfectly tender chicken to add later. When you strain the solids from the broth, remove the chicken and allow it to cool before pulling the meat from the bones to set aside for the soup.

Vegetables: Carrots and celery are classic ingredients in matzo ball soup. When you’re cooking the soup, make sure to test your carrots so that they don’t get overcooked! No need to peel your carrots unless they’re particularly dirty, since the skin has lots of nutrients.

Parsley: Fresh parsley adds so much to this soup, and a little goes a long way. If at all possible, make sure to use fresh flat leaf parsley. If you do need to use dried herbs, use this fresh to dried herb conversion.

Directions at tasteofhome.com

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