Sunday, April 4, 2010

Vietnamese Matzo-Ga Soup

3 boxes reduced sodium chicken broth
4 cloves garlic, minced
1 Tbsp minced ginger
1 tsp ground cardamom
3 boneless skinless chicken breasts sliced cross-wise into 1/8" slices
1 envelope Manischewitz Matzo Ball mix
2 cups bean sprouts
Fresh cilantro
Fresh basil
1 lime cut into wedges

In a large saucepan, bring chicken broth to a boil over medium-high heat. Add garlic, ginger and cardamom. Simmer for 10 minutes.

Mix matzo balls according to package directions and roll into small balls. Add matzo balls to broth and cook for 30 minutes. During last 10 minutes, add chicken.

Serve soup topped with bean sprouts, cilantro, basil and lime to taste. Makes 6 servings.

Submitted by: Linda Radcliff - UCG Houston North

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