Chicken soup may be good for the soul, but matzo ball soup is good for, well – basically everything. Touted as the Jewish Penicillin, Matzo ball soup is my go to when anyone is sick, having a tough time, holidays or cold weather hit. It’s warm and comforting and reminds me of my bubbie – Grandma Janet. The original Queen in the kitchen!
This soup freezes well so it’s a great recipe to double and create a freezer batch for when cold season hits and you don’t have the energy to make yourself some soup.
I order gluten free matzo mix on Amazon but if you don’t need gluten free, you can find matzo ball mix in most grocery stores.
You can make this recipe with 6 cups of chicken broth but using chicken bouillon paste with 6 cups of water truly takes it up a notch. I use Better than Bullion and it’s fantastic! If you prefer a brothier soup, you can add some extra broth or bouillon/water combo.
Ingredients
- 1.25 boneless skinless chicken thighs
- 1 package Manishewitz gluten free matzoh ball mix
- 2 eggs
- 2 + 1 Tablespoon olive oil
- Tablespoon chicken bouillon base
- 6 cups water
- 3 large carrot, sliced
- 2 celery stalks, diced
- 1 small brown onion, chopped
- 5 oz dill
- 1 Tablespoon garlic
- 1.5 teaspoon salt
- .5 teaspoon ground pepper
Directions
1. In a small mixing bowl, mix matzo ball mix, 2 Tablespoons olive oil and eggs.
2. Place in the fridge for thirty minutes.
3. In a large soup pot, heat 1 Tablespoon olive oil over medium heat. Add onions, celery and carrots and sauté for 3-4 minutes until onions are translucent. Add garlic and saute for an additional 1 minute. Add salt and pepper.
3. Add water and bouillon and bring to a boil.
4. In a separate medium pot, bring six cups of water to a boil.
5. Remove chilled matzo mix from the fridge. Using slightly damp hands, form one tablespoon size scoops and roll into a ball. You should end up with 10-12 small matzoh balls.
6. Add chicken to the soup pot with chicken broth. Boil for 12-15 minutes until chicken is cooked through.
7. Add matzo balls to the boiling water pot. Cover with a lid and turn heat to low. Boil for ten minutes.
8. Using a slotted spoon, remove matzo balls from water and set to the side.
9. Remove chicken from soup and shred then add chicken back to soup.
10. Add matzo balls and dill to the soup. 11. Mix well and serve.
Leave a Reply