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Spring Matzo Ball Soup

One Star Guiding Stars

  • Servings:

    Serves 8 as an appetizer

  • Prep Time:

    10 minutes

  • Cook Time:

    50 minutes

Ingredients

Vibrant spring veggies and herbs give this traditional Passover soup a seasonal twist. Try bone broth for a rich, slow-simmered flavor.
4 large eggs, beaten
1/4 cup seltzer water
1/4 cup canola oil
1/4 tsp. salt
1/4 cup finely chopped chives
1 cup matzo meal
8 cups Nature's Promise Organic Chicken Bone Broth
2 carrots, peeled and thinly sliced
1 leek, white and light green parts, washed and thinly sliced
1/2 lb. asparagus, trimmed and thinly sliced diagonally
6 cloves garlic, peeled and smashed
1 (10-oz.) bag frozen green peas, thawed
1/4 cup chopped fresh dill
Spring Matzo Ball Soup

Directions

In a medium bowl, whisk together eggs, seltzer, oil, salt and chives. Season to taste with pepper. Add matzo meal and stir to combine. Refrigerate 1 hour.
Heat a large pot filled halfway with salted water to a boil on high. With damp hands, form matzo mixture into 1" balls. Carefully drop matzo balls into boiling water. Cover and reduce heat to low. Simmer 30 minutes, until matzo balls are puffy and cooked through. Remove with slotted spoon to a large bowl.
When matzo balls are almost done, in a large Dutch oven, bring bone broth, carrots, leek, asparagus and garlic to a boil. Season with salt and pepper. Reduce heat to a simmer. Add matzo balls and simmer 15 minutes. Stir in peas and simmer 2 to 4 minutes, until all vegetables are cooked through. Garnish with dill.
Source: Hannaford fresh Magazine, March April 2024

Nutrition

Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 200 kcal (10%)
Calories from Fat 90 kcal (0%)
Total Fat 10 g (15%)
Saturated Fat 1 g (5%)
Cholesterol 109 mg (36%)
Sodium 715 mg (30%)
Total Carbohydrates 13 g (4%)
Dietary Fiber 3 g (12%)
Protein 14 g (23%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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