By Sandy Southivilay

It is almost impossible to celebrate the beginning of Passover without having the traditional Matzo Ball soup. This year, let’s make it more memorable by supporting good American jobs with this union-made recipe.


½ tsp chicken broth (Campbell’s)
2 tbsp vegetable oil (Great Value)
1 onion, grated (Dole)
1 tsp chopped parsley (Dole)
1 cup carrots, diced (Dole)
1 tsp salt (Diamond Crystal, Morton)
4 eggs (Alta Dena, Horizon)
¾ cup matzo meal (Streit’s)


1. In a bowl mix the eggs, oil, salt and matzo meal mix to create the matzo balls. Store this in the refrigerator for at least two hours.
2. Roll the batter into 12 balls. Boil 12 cups of water in a pot and drop the matzo balls into the boiling water. Wait for the matzo balls to rise to the top and then stir the matzo ball gently. Let the matzo ball finish boiling for 15 minutes.
3. In another pot boil the chicken broth. Then, add the onion, parsley and carrots. Season to taste with salt.
4. In a serving bowl, add the chicken broth and the matzo balls.

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