Matzo Ball Soup
|Source||Recipe from welcometothetable.coop|
|Prep time||25 minutes|
|Cooking time||25 minutes|
|Total time||50 minutes|
Soup and sandwiches are the ideal combo. Use some of the leftover chicken on rye bread with some spicy mustard.
For matzo balls: Lightly whisk the eggs in a medium bowl, then whisk in the fat or oil. Add the matzo meal, salt, baking powder and a few grinds of pepper to the egg mixture and stir to mix. Stir in the water and refrigerate for 30 minutes, until the moisture has been absorbed.
For soup: In a large pot, drizzle oil and place over medium-high heat. Add the onions, carrots and celery, and sauté until they start to sizzle, then reduce to medium-low heat for 5 minutes. Stir in the garlic and chicken and raise the heat to medium high. Cook, stirring occasionally, for about 4 minutes to lightly brown in spots.
Add the chicken stock, pepper and dill and bring to a boil, then reduce the heat to low to maintain a gentle simmer, then cover the pot.
Scoop rounded tablespoons of matzo mixture, roll each scoop into a ball and drop into the simmering soup. When all the matzo balls are in the soup, cover and adjust the heat to bring the soup back to a very gentle simmer. Cook for 30-40 minutes, and then serve hot.