Chicken Soup with Matzo Balls

Ingredients:

For the Soup:

4–6 bone-in chicken thighs

3–4 carrots, sliced

2–3 stalks celery, chopped

1 large onion, chopped

3–4 cloves garlic, minced

A handful of fresh dill

A handful of fresh parsley

Salt and pepper, to taste

1–2 teaspoons Vegeta seasoning or 1–2 chicken bouillon cubes

Water to cover (about 10–12 cups)

For the Matzo Balls:

1 packet Streit’s Matzo Ball Mix (or similar)

2 eggs, beaten

1/4 cup olive oil

Make the Chicken Soup:

In a large stockpot, place chicken thighs, carrots, celery, onion, and garlic.

Add dill, parsley, salt, pepper, and Vegeta or bouillon cubes for flavor.

Pour in enough water to cover everything by 2 inches.

Bring to a boil, then reduce heat to a low simmer.

Simmer gently for 2 hours, partially covered. Skim any foam from the top as needed.

After 2 Hours:

Carefully remove the chicken from the pot.

You can shred or de-bone the meat and return it to the soup,

Or save the chicken for chicken salad or another dish.

Prepare the Matzo Balls:

In a medium bowl, whisk together the beaten eggs and olive oil.

Add 1 packet of matzo ball mix and stir until just combined.

Refrigerate the mixture for 15 minutes to firm up.

Wet your hands and roll the chilled mixture into 10–12 evenly-sized balls.

Cook the Matzo Balls in the Soup:

Carefully drop the matzo balls into the simmering soup.

Cover the pot and cook for an additional 20 minutes, until the matzo balls are puffed and cooked through.

Serve:

Ladle hot soup and a few matzo balls into bowls. Garnish with extra parsley or dill if desired. Serve with love and warmth!