Spring matzo ball soup recipe
This springtime twist on a classic matzo ball soup highlights the best produce of the season. Here's the recipe: In a medium bowl, whisk together 4 eggs, 1/4 c seltzer, 1/4 c oil, 1/4 tsp salt, and 1/4 c chopped chives. Season with pepper. Stir in 1 c matzo meal. Refrigerate 1 hour. Fill a large pot halfway with salted water and bring to a boil. Form chilled matzo mixture into 1-inch balls. Carefully drop balls into pot. Cover and reduce heat to low. Simmer until balls are puffy and cooked through, about 30 mins. Transfer to a large bowl using a slotted spoon. When matzo balls are almost done, in a large pot, bring 8 c chicken broth, 2 sliced carrots, 1 sliced leek, 1/2 lb sliced asparagus, and 6 smashed garlic cloves to a boil. Season with salt and pepper. Reduce to a simmer. Add matzo balls and simmer 15 mins more. Stir in 10 oz frozen peas and simmer until all vegetables are cooked, 2-4 mins. Garnish with 1/4 c chopped dill.
Express
current price $4.49/ea
approx. 4ct & 2lb bag
