Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Matzo Ball Soup https://www.metro.ca/userfiles/image/recipes/soupe-boules-matzo-11228.jpg PT30M PT4H00M PT4H30M
Chicken SoupIn a large soup pot, place the chicken bones and turkey leg, fill with water and boil until you see a lot of the fat and toxins rise to the top.Dump out the dirty water, rinse off the meat and then place back into pot.Add in the carrots, onions, celery, parsnip, and fresh herbs.Fill the pot with enough water to cover all the ingredients and reach the top without overflowing.Add in the chicken soup powder and pepper.Bring pot to a boil, then lower to a simmer and leave covered for 2 hours.Once complete, strain all the broth out of the pot. Keep some carrots and/or turkey to cut up into the soup.Serve with noodles and/or matzo balls.Enjoy!Matzo BallsIn a large bowl, empty the contents of the matzo ball mix. Follow the directions on the box- usually says to add eggs and oil.Add in ½ tsp baking powder and fresh dill.Place mix in fridge for a minimum of 30 minutes (this is what helps you get a fluffy ball).Boil water in a large saucepan. Once it comes to a boil, scoop out about a ½ tbsp of matzo ball batter. Roll into a ball and drop into the water. Complete until all balls are formed.Cover and let boil for 20-30 minutes until matzo balls cooked through and fluffy.Source: Metro
8-10
0 0 0 0
chicken soup 4 carcasse (chicken bones) 1 turkey leg 3 - 4 carrots, peeled 2 onion peeled and cut in half 3 celery cut in half 2 - 3 parsnip peeled 1 fresh parsley and/or dill tied together with a string 4 tablespoon (60 ml) chicken soup powder To taste ground pepper Matzo balls 1 pkg matzo balls mix 2 eggs 2 tablespoon (30 ml) vegetable oil (follow box directions) 1/2 teaspoon (2,5 ml) baking powder 1 tablespoon (15 ml) dill
Matzo Ball Soup

Matzo Ball Soup

Rate this recipe
0 Vote
8-10
Soup
0:30
Preparation
4:00
COOKING
4:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • chicken soup
  • 4
    carcasse (chicken bones)
    You might like:

    Flyer Deals  (4)
    2 BONUS MILES WHEN YOU BUY 1
    BUTTERBALL BACON

    BUTTERBALL BACON

    $5.99 ea.

    300 - 375 G SELECTED VARIETIES

    2 AIR MILES® Bonus Miles


    PINTY'S TURKEY BREAST ROAST

    PINTY'S TURKEY BREAST ROAST

    $19.99 ea.

    PINTY'S TURKEY BREAST ROAST


    FRESH CHICKEN BREAST BONELESS SKINLESS FILLET REMOVED VALUE PACK

    FRESH CHICKEN BREAST BONELESS SKINLESS FILLET REMOVED VALUE PACK

    $4.44 /lb

    9.79/kg


    MARC ANGELO ROAST, STUFFED CHICKEN BREAST OR MEDALLIONS OR PORK MEATBALLS

    MARC ANGELO ROAST, STUFFED CHICKEN BREAST OR MEDALLIONS OR PORK MEATBALLS

    $9.99 ea.

    350 g - 1 kg, SELECTED VARIETIES


  • 1
    turkey leg
    You might like:

    Flyer Deal  (1)
    44TH STREET PORK BACK RIBS OR SLOW COOKED ENTRÉES

    44TH STREET PORK BACK RIBS OR SLOW COOKED ENTRÉES

    $10.99 ea.

    550 - 680 g SELECTED VARIETIES


  • 3 - 4
    carrots, peeled
  • 2
    onion peeled and cut in half
    You might like:

    Flyer Deal  (1)
    SWEET ONIONS

    SWEET ONIONS

    $4.99 ea.

    3 lb PRODUCT OF U.S.A., No. 1 GRADE


  • 3
    celery cut in half
  • 2 - 3
    parsnip peeled
  • 1
    fresh parsley and/or dill tied together with a string
  • 4 tablespoon
    (60 ml)
    chicken soup powder
  • To taste
    ground pepper

  • Matzo balls
  • 1 pkg
    matzo balls mix
  • 2
    eggs
  • 2 tablespoon
    (30 ml)
    vegetable oil (follow box directions)
    You might like:

    Flyer Deal  (1)
    CRISCO VEGETABLE OIL

    CRISCO VEGETABLE OIL

    $5.99 ea.

    1.42 L SELECTED VARIETIES


  • 1/2 teaspoon
    (2,5 ml)
    baking powder
    You might like:

    Flyer Deal  (1)
    SELECTION BAKING POWDER

    SELECTION BAKING POWDER

    $3.99 ea.

    450 g


  • 1 tablespoon
    (15 ml)
    dill
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES FRESH HERBS

    IRRESISTIBLES FRESH HERBS

    $2.99 ea.

    21 g, SELECTED VARIETIES


Imprimer ma sélection

Preparation

Chicken Soup

In a large soup pot, place the chicken bones and turkey leg, fill with water and boil until you see a lot of the fat and toxins rise to the top.

Dump out the dirty water, rinse off the meat and then place back into pot.

Add in the carrots, onions, celery, parsnip, and fresh herbs.

Fill the pot with enough water to cover all the ingredients and reach the top without overflowing.

Add in the chicken soup powder and pepper.

Bring pot to a boil, then lower to a simmer and leave covered for 2 hours.

Once complete, strain all the broth out of the pot. Keep some carrots and/or turkey to cut up into the soup.

Serve with noodles and/or matzo balls.

Enjoy!

Matzo Balls

In a large bowl, empty the contents of the matzo ball mix. Follow the directions on the box- usually says to add eggs and oil.

Add in ½ tsp baking powder and fresh dill.

Place mix in fridge for a minimum of 30 minutes (this is what helps you get a fluffy ball).

Boil water in a large saucepan. Once it comes to a boil, scoop out about a ½ tbsp of matzo ball batter. Roll into a ball and drop into the water. Complete until all balls are formed.

Cover and let boil for 20-30 minutes until matzo balls cooked through and fluffy.

Source: Metro

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.