Matzo Ball Soup
- 3-4 lb Fryer chicken
- 14 1/2 oz Chicken broth
- 1 3/4 tsp Kosher salt, divided
- 1 lb Carrots, chopped
- 6 Celery stalks, chopped
- 1/2 cup Sweet onion, chopped
- 2 cloves Garlic, minced
- 2 Eggs
- 2 tbsp Canola oil
- 5 oz Matzo ball mix
- 1/4 cup Onion, finely chopped
- Place chicken in a large pot. Add the broth, 1 tsp salt and enough water to cover the chicken. Bring to a boil.
- Reduce heat and simmer for 55-65 minutes or until meat is tender, skimming the foam that rises.
- Remove chicken and set aside to cool.
- Strain the broth, skim the fat and return to the pot. Add the carrots, celery, onion, garlic, pepper, remaining salt and bring to a boil. Reduce heat and simmer until carrots are soft, about 15 minutes.
- While broth simmers, whisk together the eggs and oil. Add matzo ball mix and onion and toss with a fork until combined. Cover and refrigerate for 15 minutes.
- Remove and discard the skin and bones from the chicken, chop it into chunks and add to soup. Stir in parsley and bring to a boil.
- Drop rounded teaspoonfuls of matzo ball dough into the boiling soup. Reduce heat, cover and simmer for about 20-25 minutes, until a toothpick inserted into a matzo ball comes out clean.
- With a slotted spoon, remove matzo balls and place one in each soup bowl and ladle soup over top.
Recipe adapted from TasteOfHome.com