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Instant Chicken Soup with Matzo Balls
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Instant Chicken Soup with Matzo Balls

Instant Chicken Soup with Matzo Balls

This version is super quick quick and delicious. And wait – don’t forget about the matzo balls of which even your Bubbe (if you have one) would even approve. Serves 2-4

Ingredients

  • 1 carton Organic Chicken broth
  • 1 large carrot, sliced
  • 1/2 onion, roughly chopped large pieces
  • 1 celery stalk, sliced
  • 2 whole stalks fresh thyme, keep leaves on stem
  • 2 tablespoon chopped parsley for matzo balls and garnish
  • 1 pack matzo ball mix
  • Kosher salt and black ground pepper to season

Directions

  1. In large bowl beat eggs, add water, oil and mix well
  2. Then add matzo meal, kosher salt, pepper, 1 tablespoon parsley, mix well
  3. Cover and refrigerate 30 mins
  4. In medium pot heat broth, carrots, onion, celery, thyme – cook, lid on, low simmer 30 minutes
  5. Boil large pot water
  6. Form balls using a tablespoon of chilled matzo mix, drop them into boiling water, cook covered about 15 minutes
  7. Serve, garnish with pinch parsley
Instant Chicken Soup with Matzo Balls

Instant Chicken Soup with Matzo Balls

This version is super quick quick and delicious. And wait – don’t forget about the matzo balls of which even your Bubbe (if you have one) would even approve. Serves 2-4

Ingredients

  • 1 carton Organic Chicken broth
  • 1 large carrot, sliced
  • 1/2 onion, roughly chopped large pieces
  • 1 celery stalk, sliced
  • 2 whole stalks fresh thyme, keep leaves on stem
  • 2 tablespoon chopped parsley for matzo balls and garnish
  • 1 pack matzo ball mix
  • Kosher salt and black ground pepper to season

Directions

  1. In large bowl beat eggs, add water, oil and mix well
  2. Then add matzo meal, kosher salt, pepper, 1 tablespoon parsley, mix well
  3. Cover and refrigerate 30 mins
  4. In medium pot heat broth, carrots, onion, celery, thyme – cook, lid on, low simmer 30 minutes
  5. Boil large pot water
  6. Form balls using a tablespoon of chilled matzo mix, drop them into boiling water, cook covered about 15 minutes
  7. Serve, garnish with pinch parsley