Jewish American Heritage Month

The recipe for Chicken Matzah ball soup is from my sister, Tracy, who is the Chef of the family!

Matzo Balls

Ingredients 

• 1 box matzo ball mix (I prefer Manishewitz)
• 2 eggs, lightly beaten
• 2 T vegetable oil

Instructions

• In a medium bowl, mix eggs and oil until incorporated.
• Add 1 package of matzo ball mix and stir.
• Place bowl in refrigerator for 20 minutes. Bring a large pot of water to a rolling boil.
• Wet your hands and roll mix into golf-sized balls.
• Gently place them in the boiling water.
• Cover pot with a lid and simmer for 20-25 minutes.

Chicken Soup:

Ingredients 

• 1 Kosher whole chicken, cut into pieces, skin removed. (It’s sold already cut up)
• 1 package of soup greens (carrots, leeks, celery, onion, turnip, parsnip, dill and parsley), peeled and prepped
• 4 carrots, peeled
• 2 leeks, white and light green part only
• 1 bay leaf
• 1 small bunch fresh dill
• 1 small package fresh parsley
• 3 bullion cubes (I prefer Herbox)

Instructions 

• Place chicken in a large stock pot and fill pot ¾ full with water.
• Bring to a boil, skimming off the scum. Place all veggies into nylon bags, except carrots. Place dill and parley in another nylon bag.
• Add both bags and carrots to the pot.
• Fill with more water and bring to a boil.
• Add bullion cubes.
• Cover pot, reduce heat and simmer for 1-2 hours.
• When soup is done, cool chicken and remove from bone.
• Add into soup. Serve soup with matzo balls and noodles of choice.