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Matzo Ball Egg Drop Soup

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Cook:  5h

Servings: 6

Ingredients

  • 8 green onions
  • 7 eggs
  • 4 packets chicken stock
  • 1 lemon
  • 4 carrots
  • 1 cup matzo mixture
  • ½ cup Soy Vay® Veri Veri Teriyaki® Marinade & Sauce

Instructions

  • 1.
    Slice the white and light green parts of the green onions into 1/4-inch slices. Set aside.
  • 2.
    Crack 4 eggs into a medium bowl. Lightly beat the eggs, set aside.
  • 3.
    Crack the remaining 3 eggs into a small bowl. Lightly beat the eggs. Set aside.
  • 4.
    Combine the chicken stock with 8 cups and 2 tablespoons of water in a large bowl.
  • 5.
    Slice the lemon into wedges, set aside for garnish.
  • 6.
    Peel and cut the carrots on a bias. Set aside.
  • 7.
    Add the matzo mixture, 2 tablespoons of the chicken stock, 1/4 cup of vegetable oil, and a pinch of each salt and pepper to the medium bowl with the 4 scrambled eggs.
  • 8.
    Mix until well blended.
  • 9.
    Refrigerate for 3 to 4 hours.
  • 10.
    When ready to cook, fill a large sauce pot with 4 cups of water and 2 teaspoon of salt, and bring to a boil over high heat.
  • 11.
    Roll the matzo mixture into 12 walnut sized balls.
  • 12.
    Add the matzo balls to the boiling water. Cover and cook over medium-low heat for 18 to 20 minutes.
  • 13.
    In a separate large sauce pot, add the green onions, carrots, and remaining chicken stock. Bring to a simmer.
  • 14.
    When simmering, add 1/4 cup of the Soy Vay® Veri Veri Teriyaki® Marinade. Stir to combine.
  • 15.
    Add the remaining eggs to the broth in a slow, steady stream, stirring the soup consistently.
  • 16.
    Season with 1/4 teaspoon of each salt and pepper.
  • 17.
    Add the matzo balls to the broth and cook to heat through.
  • 18.
    Divide the matzo ball egg drop soup evenly between 6 bowls.
  • 19.
    Serve with lemon wedges on the side.
  • 20.
    Enjoy!

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