Ingredients

4 matzos
1 Tbsp. olive oil plus 1 tsp.
1/2 C. onion, chopped
1/2 C. celery, chopped
1 Tbsp. fresh parsley, chopped
1 tsp. fresh sage, chopped
1 tsp. fresh rosemary, chopped
2 Tbsp. canned chicken soup, ready to use
1/4 tsp. salt
1 dash pepper

Cooking Instructions

In large mixing bowl, cover matzo with cold water; set aside to soften. Remove water, and squeeze excess. Tear into pieces. Set aside in 10-inch skillet. Heat oil. Add onion, celery, and herbs. Cook over medium-high until celery is tender, stirring occasionally, about 5 to 7 minutes. Add matzo, salt, pepper, and broth. Cook 5 minutes, stirring frequently.
 
 
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