While I can’t guarantee it will cure the common cold, it couldn’t hurt. I think matzoh ball soup is wonderful to serve year round, whether you’re celebrating Passover or just need some comfort in your life.
Ingredients
3 cartons chicken stock
2 chicken breasts, bone in, skin off
1 1/2 onions, cut into large chunks
4 stalks celery, leaves on, cut into large pieces
4 carrots, peeled, cut into large pieces
2 tbsp fresh dill, chopped
1 tsp dill seed
Fresh ground pepper
Kosher salt, if needed
1 packet matzoh ball mix
2 tbsp vegetable oil
2 eggs, beaten
4 quarts boiling water
Directions
- Place the chicken stock, vegetables and seasoning in a soup pot. Add chicken breasts and bring to a boil, then simmer for 20-25 minutes. Remove chicken,
cool slightly, and break chicken off the bone into small pieces. Return to pot. - In a separate bowl, mix 2 beaten eggs with 2 tablespoons vegetable oil. Add matzoh ball mix and stir well. Place in refrigerator for 20 minutes. While that’s refrigerating, boil 4 quarts water. Take the matzoh ball mix out of the refrigerator and roll into small balls. Drop into boiling water, lower heat to a low boil, cover and cook for 20 minutes. Remove the matzoh balls from the boiling water and add to the soup. Simmer soup for 30 minutes, adjust seasoning with salt and pepper and enjoy!
