Cooking Instructions
- 1
Blend 2 eggs and olive oil together, mix in matzah ball mix until moist and set in fridge
- 2
Put all sliced/diced veggies into large pot and cover with water
- 3
Heat veggies on medium-high heat
- 4
Add matzah soup mix, spices, and bouillon
- 5
Chop boneless, skinless chicken breast and Brown in pan with spices to taste and a splash olive oil. Add to soup when fully cooked
- 6
Make 10-15 balls with mix from fridge and add to soup.
- 7
Put on lid and let simmer for 20 minutes. Enjoy!
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