Santa Fe Matzo Ball Soup

Ingredients

• 2 large onions, chopped
• 1 Tablespoon garlic, minced
• 1 Tablespoon olive oil
• 1 lb. chicken breast, boneless and skinless
• 6 (10 ½ ounce) cans Manischewitz chicken broth
• 1-3 Tablespoons chopped green chili peppers, to taste
• 2 Tablespoons chopped fresh cilantro
• 4 cups water
• 1 cup Manischewitz matzo meal
• ¼ cup margarine
• ½ cup water
• ½ teaspoon salt, optional
• 3 eggs

Steps

1. In a 6 quart pot, sauté onions and garlic in olive oil until tender. Cut chicken into small pieces and add to onion and cook 10 minutes over medium heat. Add chicken broth, 4 cups water, cilantro, and chili peppers. Simmer 30 minutes.
2. Mix matzo meal, salt, margarine, and eggs. Stir in ½ cup water. Refrigerate 30 minutes.
3. Bring soup to a boil.
4. Shape 18 matzo balls and cook in soup, uncovered, for 20 minutes.

Back to Recipes