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Mom's matzo ball soup

Recipe bydani00
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Ingredients: 

4 split chicken breasts, bone in but skin removed
4-6 quarts of water
1 lb of baby carrots, left whole
5-6 ribs of celery, chopped into 2 inch segments
2-3 large sweet white onions, cut into quarters or eighths
Bunch of dill
3-4 packets of chicken broth seasoning (GW golden or Knorr chicken)
Garlic
Onion powder
Oregano, marjoram, thyme, rosemary to taste
Generous amount of salt and pepper
Manischewitz matzo ball mix (+ 2 tbsp oil and 2 eggs)

Directions

  1.  Place veggies and chicken into large soup pot and add water until water covers all the ingredients.
  2.  Add spices, broth packets and dill.  Salt and pepper to taste.
  3. Cook 1-2 hours at medium-high heat.
  4. Meanwhile, prepare matzo balls according to recipe on the box (mix egg with oil then add matzo meal mix; let stand in fridge 15 minutes; form balls and cook for 20 minutes in boiling covered water).
  5. Add matzo balls to soup, remove chicken, serve and enjoy.
  6. Chicken can be shredded and added back into the soup, or removed and painted with duck sauce then cooked in the oven at 400 F until lightly browned.

Tips / Substitutes: You can make matzo balls from scratch if you prefer, but we always preferred the mix. It's delicious!

Servings: 

Preparation Time: 

 

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