MATZO BALL SOUP
What a fabulous spring we have had in No Va this year...it started in February! Today temperature was 70 and my daughter Emily is recovering from gallbladder surgery. She hasn't been able to keep anything down and requested this soup recipe she got from her BFF, Jenny's grandmother, Marquerite. I made my Chicken Soup. We used the Streit's Matzo ball soup mix. I did not use the broth mix-only the matzos with a few alterations. To the matzo ball mix add: 1/4 tsp salt, 1 Tsp parsley, 1/8 tsp pepper and 1/2 tsp onion powder. Let stand 15 min. in fridge. Form balls, handling gently. Makes approx 12-15 balls. Follow cooking directions.
What a fabulous spring we have had in No Va this year...it started in February! Today temperature was 70 and my daughter Emily is recovering from gallbladder surgery. She hasn't been able to keep anything down and requested this soup recipe she got from her BFF, Jenny's grandmother, Marquerite. I made my Chicken Soup. We used the Streit's Matzo ball soup mix. I did not use the broth mix-only the matzos with a few alterations. To the matzo ball mix add: 1/4 tsp salt, 1 Tsp parsley, 1/8 tsp pepper and 1/2 tsp onion powder. Let stand 15 min. in fridge. Form balls, handling gently. Makes approx 12-15 balls. Follow cooking directions.
These were amazing. It was my first time eating these little dough balls of pleasure! They were yummy!
Enjoy!
Enjoy!
Buon Appetito!
