Matzo Ball Soup

Looking to serve a hearty Matzo Ball Soup during Passover or for another special occasion? Our Hungry Planet Chicken™ adds flavor and nutritional value to this comfort dish for everyone at the table to enjoy!

  • 40 min

    Preparation
  • 30 min

    Cooking
  • 70 min

    Total time
  • 4

    Servings
  • Moderate

    Level
  • 17

    Ingredients

Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe

Ingredients:

  • ¾ - 1 cup instant matzo meal (start with ¾ and add more if mix too wet)
  • 1 tablespoon olive oil
  • 2 ounce JUST Egg
  • 1 teaspoon fresh dill leaves only, no stems, chopped
  • 1 teaspoon parsley, chopped
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon oil
  • ½ cup of celery, chopped
  • 1 cup medium carrots peeled, chopped
  • ½ cup onion, chopped
  • 6 cups vegetable broth
  • 1 teaspoon parsley, chopped
  • 1 teaspoon garlic
  • 12 ounce Hungry Planet Chicken™ Plant-Based GroundBuy Now
  • Salt and pepper to taste

Instructions:

  • Step 1.

    In a medium bowl, add matzah meal, JUST egg, oil, salt, pepper, dill, and parsley. Mix until combined. *Start with ¾ cup matzah meal and add up to 1 cup to make into a firm, yet slightly sticky, dough. Place the bowl of dough in the fridge for 30 minutes to help firm before shaping it into balls.

  • Step 2.

    Once the matzo ball dough has firmed up, remove it from the fridge and form into 1-inch ball shapes. The dough should be enough for 12 to 14 small matzah balls total. Once the balls are formed, place them in the fridge, cover them, and start on the soup.

  • Step 3.

    Add 1 tablespoon of oil to a medium-sized skillet, on medium-high heat. Once hot, add Hungry Planet Chicken™ and cook until brown. Remove chicken from skillet and set aside.

  • Step 4.

    Next, add 1 tablespoon of oil into a large soup pot. Once hot, add in your chopped onions, celery, garlic, parsley, and carrots. Season with salt and pepper and sauté for 5 minutes.

  • Step 5.

    Add vegetable broth to the pot. Taste, and add additional salt and pepper to your liking. Bring to a boil. Once boiling, add in your matzah balls one at a time.

  • Step 6.

    Turn the temperature down to medium heat and cook the soup for an additional 8 to 10 minutes (no longer, you do not want to overcook everything). Turn off the stove, remove the pot from the heat, add your cooked chicken, and serve immediately.

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