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
1. 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.
2. 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.
3. 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.
4. 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
for 1¾ cups (includes 3 matzo balls and Passover approved noodles)
1g sat fat