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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)