Passover is here, and while we know there’s nothing quite like grandmas homemade recipe that you’ve had since you were little, we’re all needing some comfort food right now! There are so many different recipes out there for Matzo Ball soup, and we love that it has the ability to mix and match with what you’ve got available in your kitchen right now (even kale if you’re looking for some extra veggies!). Our Social Media Manager, Marissa, asked some of the women in her life for some helpful tips to make Matzo Ball soup even better this Passover!
The recipe we’re following:
For the Matzo Balls
Quick tip from my Grandma: Use Manischewitz branded matzo balls—it’s the easiest way to do it, and they are fluffy and tasty!
Follow the steps on the box to make the matzo balls
Quick Tip from my Aunt: Boil the matzo balls in the broth!
For the Soup
2 chicken breasts seasoned with olive oil, salt, pepper, dry basil, dried oregano, garlic powder
Bake at 375 F
Quick tips from my Aunt: Use a rotisserie chicken
Sauteé one onion and chopped 2 garlic cloves in olive oil
Pour two organic chicken broth boxes in a pot, bring to a boil, add chopped celery, chopped carrots, the sauteéd onions and the garlic. Add in chopped fine parsley.
Quick tip from my mom: Taste as you go, you may need to add more spices.
Once the chickens done, chop it up, add it and all the juices it cooks in to the soup
Put matzo balls in soup, and ENJOY!
And as my family always says, you can never make too much, and good thing is, matzo ball soup makes great leftovers. Even if all the matzo balls are eaten, you can add egg noodles the next day!