Soy Vay®

Instructions

• 1.
  Slice the white and light green parts of the green onions into 1/4-inch slices. Set aside.
• 2.
  Crack 4 eggs into a medium bowl. Lightly beat the eggs, set aside.
• 3.
  Crack the remaining 3 eggs into a small bowl. Lightly beat the eggs. Set aside.
• 4.
  Combine the chicken stock with 8 cups and 2 tablespoons of water in a large bowl.
• 5.
  Slice the lemon into wedges, set aside for garnish.
• 6.
  Peel and cut the carrots on a bias. Set aside.
• 7.
  Add the matzo mixture, 2 tablespoons of the chicken stock, 1/4 cup of vegetable oil, and a pinch of each salt and pepper to the medium bowl with the 4 scrambled eggs.
• 8.
  Mix until well blended.
• 9.
  Refrigerate for 3 to 4 hours.
• 10.
  When ready to cook, fill a large sauce pot with 4 cups of water and 2 teaspoon of salt, and bring to a boil over high heat.
• 11.
  Roll the matzo mixture into 12 walnut sized balls.
• 12.
  Add the matzo balls to the boiling water. Cover and cook over medium-low heat for 18 to 20 minutes.
• 13.
  In a separate large sauce pot, add the green onions, carrots, and remaining chicken stock. Bring to a simmer.
• 14.
  When simmering, add 1/4 cup of the Soy Vay® Veri Veri Teriyaki® Marinade. Stir to combine.
• 15.
  Add the remaining eggs to the broth in a slow, steady stream, stirring the soup consistently.
• 16.
  Season with 1/4 teaspoon of each salt and pepper.
• 17.
  Add the matzo balls to the broth and cook to heat through.
• 18.
  Divide the matzo ball egg drop soup evenly between 6 bowls.
• 19.
  Serve with lemon wedges on the side.
• 20.
  Enjoy!