Spinach Matzo Ball Soup

A classic savory and filling matzo ball soup.

  1. In medium bowl, whisk whole eggs and egg whites with oil.
  2. In blender, purée spinach. Drain off excess water.
  3. Whisk puréed spinach into bowl with eggs and oil.
  4. Sprinkle matzo ball mix over spinach and egg mixture. Stir with fork; don’t over-mix.
  5. Place mixture in freezer to chill for 20 minutes.
  6. Place chicken stock or soup in large stockpot. Bring to boil.
  7. Make matzo balls: Remove mixture from freezer. Wet your hands in bowl of cold water. Using your hands, scoop out golf-ball sized portion. Gently form into ball, without applying too much pressure. Form remaining mixture into 5 more balls. Reserve.
  8. Bring boiling soup down to simmer.
  9. Drop matzo balls into soup. Cover pot, and simmer 20 minutes.
  10. Spoon 2 cups of soup and 3 matzo balls into bowl. Serve hot.

  • For an even healthier option, replace Papetti's® Easy Eggs® Liquid Whole Eggs #91200 with Papetti's® Better 'N Eggs® Original Refrigerated Eggs #89241
  • Daypart suggestion: lunch through dinner

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