Matzo Ball Soup Recipe
Passover calls for get-togethers with family and friends and of course, food. You’re worried that the holiday could have harmful effects on your diet – but it doesn’t have to be that way! In fact, Passover is a great opportunity to experiment in the kitchen, finding new easy, healthy and tasty recipes.
This hearty and filling Matzo Ball Soup recipe was provided by our friends at Medifast.
- 4 boxes low-sodium chicken broth
- 4 6 ounce chicken breasts boneless, skinless
- 1 large onion
- 2 large carrots
- 1 whole head celery no leaves
- 1 Tbsp. ketchup
- 2 boxes Manischewitz low sodium Matzo Ball & Soup mix
- Prepare matzo balls according to package directions
- Chop all vegetables medium-chunky (with a food processor, for ease)
- Add all ingredients, including Soup Mix packet, but excluding matzo ball mix, to large pot. Bring to a slow boil and cook til breasts are cooked through (about 20 minutes). remove chicken.
- Continue to cook soup until vegetables are tender. Remove to blender and puree. You can add a few shredded pieces of chicken to the blender as well.
- Return puree to pot with about half of the chicken, shredded, reserving the rest for another project.
- Add matzo balls. Cook them in the soup for about 20 minutes.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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