Matzo Ball Soup - 1 Quart
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Not eligible for shipping to CanadaCall it Jewish Penicillin, or simply delicious – matzo ball soup is the one Jewish dish nearly everyone knows. The matzo balls themselves are so perfect your family elders will kvell. They’re floaters, not sinkers, these kneidelach, tender and savory. And the soup – clear and golden. It’s made from scratch, starting with fresh chicken, simmering the bone broth for hours until the flavor is deep. Finished with chunks of white meat chicken, carrot and celery, along with bright flakes of fresh parsley – all you have to do is heat and eat!
Atlanta’s Goldberg’s Fine Foods has stood at the tasty intersection of Jewish deli and Southern comfort since it first opened its doors in 1972. Nine additional locations have opened since then, but their bagels are still handmade the old-fashioned way, and remain some of the best around. Owners Wayne Saxe and Howard Aaron, who took over for the Goldbergs in 1992, remain committed to infusing classic Jewish deli fare with Southern flavors.
This package serves 2 people and includes
- Chicken Soup (1 Qt.)
- 2 Matzah Balls (each 2 oz.)
- Choose to add a T-Shirt!
- Soup and matzah balls ships fresh with ice packs, may thaw during transit.
- Upon arrival, soup and matzah balls in the refrigerator.
- Soup and matzah balls may be stored for up to 1 week in the refrigerator.
To Serve
- Pour soup into a pot and heat on the stove top until it reaches a slow boil.
- Reduce heat add matzah balls and continue to simmer for 3-4 minutes.
- Serve and enjoy!
Matzah Meal, Eggs, Vegetable Oil, Salt, Pepper, Chicken Fat, Chicken, Celery, Chicken Stock, Onion
A Classic Jewish Deli with Lots of Southern Comfort
A Classic Jewish Deli with Lots of Southern Comfort
Goldberg’s Fine Foods has stood at the tasty intersection of Jewish deli and Southern comfort since it first opened its doors in Atlanta in 1972 with a menu of authentic New York-style boiled bagels — and a New Orleans-style po’boy. Nine additional locations have opened and the menu has expanded since then, but those bagels — still handmade the old-fashioned way, but now available in more than 32 varieties — remain some of the best around.
Owners Wayne Saxe and Howard Aaron, who took over for the Goldbergs in 1992, remain committed to infusing classic Jewish deli fare with Southern flavors, from Reuben egg rolls to bagel beignets. No matter which direction you choose to go in — from everything bagel smoked salmon dip to chicken pot pie and shrimp & grits — there’s love in every bite.
