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    Grilled Matzo Ball Soup

    Try a twist on one of Passover’s tastiest dishes, a big bowl of Matzo Ball Soup with delicious grilled chicken.

      

    INGREDIENTS

    • 12-14 oz. skinless, boneless chicken breast
    • 3 quarts chicken stock
    • 2 large celery stalks, chopped
    • 2 large carrots, chopped
    • 1 large onion, quartered
    • 3 sprigs parsley
    • 3 sprigs dill
    • Salt and pepper, to taste
    • Olive oil
    • 4 eggs
    • 1 cup matzo meal
    • 2 tsp. salt
    • 3 tbsp. vegetable oil 

     

    DIRECTIONS

    1. In a mixing bowl, mix the eggs and vegetable oil, and then combine the matzo meal, salt and ¼ cup hot water. Refrigerate the mixture for about an hour, then remove and form the dough into 1-1/2 inch balls. Bring a pot of salted water to a boil, add the balls and cook for 20 minutes.
    2. Rub olive oil over the chicken breast and sprinkle with salt and pepper. Add chicken to grill, grilling on medium-high for 5-6 minutes on each side, until cooked through. Slice into chunks and set aside.  
    3. In a large pot add about 3 quarts chicken stock, celery, carrots, onion, herbs, salt and pepper. Bring to a boil, then reduce to a simmer and cook until carrots and celery are tender.
    4. Add cooked matzo balls and grilled chicken, then serve and enjoy!