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Cure your cold-weather calls for satisfying, warm meals, like this Matzo Ball Soup. Mix matzo meal with Kitchen Basics® Chicken Stock, eggs and baking powder to make tasty homemade matzo balls. Whip up a rich and savory soup broth starring additional chicken stock, onions, celery and carrots. Add cooked matzo balls and enjoy by the spoonful.
Mix matzo meal, eggs, salt, and baking powder in large bowl until well blended. Add 2 tablespoons chicken stock and vegetable shortening; mix just until blended. Refrigerate 10 to 15 minutes or until firm enough to roll. Form into 8, 1-1/2-inch balls. Place on tray. Cover. Refrigerate 2 hours.
Salt water and heat to simmering in a Dutch oven or large saucepan. Drop matzo balls into simmering water and cook for 40 minutes.
Meanwhile, cook and stir carrots, celery and onion in a separate large saucepan or Dutch oven on medium heat until softened. Add remaining chicken stock and bay leaves. Bring to simmer. Serve with Matzo balls.