Matzah Ball Soup

A warm and comforting traditionally Jewish soup that is a perfect for all occasions, but is a classic Passover dish. Can be made vegetarian or with meat.

Matzah Ball Soup with chicken

Serves: 6, freezes well.
Prep Time: 15 min
Cooking Time:  30 min (1 hour for matzah balls)
Total:  45 min


Ingredients

1 sachet of matzah ball mix (usually requires eggs, oil and water)
2 carrots, sliced
3 stalks of celery, sliced
1 large onion, chopped
3-4 cloves of garlic, finely chopped
2-3 cups vegetable or chicken broth
1 tbsp. oil
salt and pepper
2 large chicken breasts (optional)

Directions

1. Make matzah balls as directed on box (entire process takes about 1 hour or so). While they are boiling, make the soup.
2. In a large pot heat oil.  Add onions and garlic and sautee, mixing frequently.  When translucent, add broth, carrots, celery and chicken breast (optional).  Mix well.
3. Cook for 20-30 min, until vegetables are soft and chicken is fully cooked.
4. Remove chicken and let cool.  Shred into smaller pieces.
5. Using a handheld blender, blend soup until desired texture is reached. Add more broth or water if too thick.
6. Return shredded chicken and add matzah balls to soup.
7. Serve with toast.