3 qt water
1 packet matzo ball soup mix
2 packets matzo ball mix
1 lb. chicken breasts, cooked and diced, boneless
4 large carrots, sliced
4 stalks celery, sliced
12 oz. soup noodles, of choice
4 eggs
4 tbsp. vegetable oil
Making the soup
Fill a large soup pot with water and add sliced carrots, celery and soup mix packet.
Cover and bring to a boil then reduce heat to a simmer.
Cook until carrots and celery are just tender.
Add chicken and continue to simmer. Set aside.
Making the matzo balls
In a medium-sized bowl, add eggs and olive oil. Whisk together.
Add the matzo ball mix to the bowl.
Stir with a fork until just evenly mixed. Do not over mix.
Place the bowl in the refrigerator for at least 15 minutes. You want this mixture to be firm when you begin to form your matzo balls.
Wet your hands and loosely roll chilled matzo mixture into 1” balls. Make sure not to form balls too compactly or they will be tough.
Putting everything together
Bring soup to a boil again and drop matzo balls into the boiling soup.
Cover tightly, reduce heat, and simmer for 20 minutes.
When matzo balls are done, move them gently with a spoon and add noodles to the simmering pot.
Gently stir occasionally and continue to cook until noodles are done.
Serve and enjoy.
Sugar: 2g
:
Calcium: 26mg
Calories: 174kcal
Carbohydrates: 19g
Cholesterol: 59mg
Fat: 6g
Fiber: 1g
Iron: 1mg
Potassium: 242mg
Protein: 11g
Saturated Fat: 4g
Sodium: 77mg
Vitamin A: 2660IU
Vitamin C: 2mg
