Chicken & Matzo Ball Soup for Passover

Chicken & Matzo Ball Soup for Passover
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Homemade chicken soup can’t be beat for a tasty and easy meal during the Passover season.
30 min
Prep Time
2:55
Total Time
6 servings

Ingredients

Chicken

8 cups
water
28 ounces
boneless skinless chicken thighs
1 medium (1 cup)
onion, chopped
1 teaspoon
salt
1/2 teaspoon
pepper
1
bay leaf

Matzo Balls

1 (5-ounce) envelope
kosher matzo ball mix
1 tablespoon
chopped fresh chives
1/4 teaspoon
salt
1/8 teaspoon
pepper

Soup

4 medium (1 1/2 cups)
carrots, sliced
2 ribs (1 cup)
celery, chopped
1/2 teaspoon
garlic salt
1/2 teaspoon
pepper

Directions

  1. Place water, chicken thighs, 1/2 cup onion, 1 teaspoon salt, 1/2 teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over high heat 10-15 minutes or until mixture comes to a full boil.
  2. Reduce heat to low. Cover; cook 45-60 minutes or until chicken is tender. Remove chicken from broth. Cool chicken slightly; strain broth.
  3. Prepare matzo ball mix as directed on package. Add chives, 1/4 teaspoon salt and 1/8 teaspoon pepper; mix well. Refrigerate and cook as directed on package.
  4. Return chicken and broth to saucepan. Add remaining 1/2 cup onion, 1/2 teaspoon pepper and all remaining soup ingredients. Increase heat to high.  Cook 10-15 minutes or until mixture comes to a boil.
  5. Reduce heat to low. Cook 5-10 minutes or until carrots are crisply tender. Add cooked matzo balls. Continue cooking until heated through.

Recipe Tips

Nutrition Facts (1 serving)

Calories
230
Cholesterol
120mg
Carbohydrates
14g
Protein
24g
Fat
8g
Sodium
1800mg
Dietary Fiber
3g

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