Sign up to receive our new recipe email alerts!
from Ellen Burr – Los Angeles, CA
Drain the broth from the soup jars into a 3-quart non-reactive saucepan. Reserve matzo balls and solids. Add the scallions and snipped cilantro stems. Bring to a boil over high heat, add the chicken dusted with the pico de gallo, lower heat and simmer 4 minutes or until chicken whitens. Add the reserved matzo balls and solids, the juice of 1 1/2 limes, the avocado cubes and chopped tomato. Simmer 5 minutes or until hot. Add Kosher salt to taste. Sprinkle with the reserved cilantro leaves and garnish with the remaining lime half, cut into thin wedges. Serve hot.
Manischewitz Broth YouTube Clip! "And it was good".
Check out our Pinterest Board!
Noodles, Sauces & Gravies
Check out our latest noodles, sauces & gravies!