¼ cup club soda
1 tablespoon canola oil
2 large eggs, I used Eggland’s Best eggs
⅔ cup matzo meal
1 tablespoon chopped fresh dill
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
2 (32oz) containers Swanson’s reduced-sodium chicken broth, see shopping tips
1 (14 oz) can Swanson’s reduced-sodium chicken broth
12 ounces (¾ lb.) chicken breasts, (boneless, skinless), cubed
1½ cups carrots, chopped
1½ cups celery, sliced
1 cup onions, chopped
½ teaspoon dried thyme
Fresh ground pepper, to taste
3 ounces (1½ cups dry) Manischewitz Passover Gold egg noodles,“no yolk” egg noodles, whole grain or whole wheat spaghetti, see shopping tips
- To prepare matzo balls: combine club soda, oil and eggs in a medium bowl, stirring well. Stir in matzo meal, dill, salt and ground pepper; chill 30 minutes. Shape dough into 24 (1-inch) balls.
- To make the soup: In a large pot, add all soup ingredients, except the noodles and matzo balls. Bring to a boil. Reduce heat to low, carefully add chilled matzo balls, cover and simmer for 10 minutes. Remove the cover. Cook uncovered for 10 more minutes.
- While soup is cooking, cook the noodles in a separate pot according to package directions. Rinse in cold water and set aside, see prep tip.
- Add cook noodles to soup, just before serving. To serve, add 2 matzo balls for a first course serving and 3 matzo balls to each main course serving.
Makes 12 (1 cup) first course servings or 8 (1¾ cups serving) main course servings
for 1 cup (includes 2 matzo balls and Passover approved noodles)
1g sat fat
SmartPoints value : 3