A super simple-to-follow matzo ball soup recipe that can be made in a snap. Using rotisserie chicken saves the step of cooking chicken. Chunks of onion, celery, and carrots are classic ingredients that add flavor to the broth. Perfectly cooked matzo balls add heartiness to this warm and comforting soup. Perfect for the cooler weather or if you feel a cold coming on. I love, love, love Matzo balls... I could eat just a giant bowl of them, but I think that might be weird, so of course, some yummy carrots, celery, and chicken have to join the party. This is awesome for weeknights when I don't have time to cook the chicken first. Perfect for feeding the whole family or having leftovers to take for lunch!
Ingredients :
- 1 - rotisserie chicken
- pulled off the bone
- 2-3 tablespoon(s) butter
- 4 large carrots
- peeled and chopped
- 1/2 medium white onion
- finely chopped
- 4 stalk(s) celery
- chopped
- 32 ounce(s) low-sodium chicken broth
- 1 package(s) matzo ball mix (they come in two per box - I only use 1)
- 2 large eggs
- 2 tablespoon(s) vegetable oil
- 1-2 teaspoon(s) coarse salt and fresh pepper
- divided
- 1 teaspoon(s) dried oregano
- 1 tablespoon(s) dried basil
- 1 teaspoon(s) garlic powder with parsley
- 1 teaspoon(s) onion powder
Intructions :
- Start by preparing the matzo balls. Empty the package into a bowl. Add both eggs
- a pinch of salt
- and the vegetable oil. Stir until incorporated. Cover and refrigerate for 15 minutes
- no longer than 20.
- While you're free
- peel the carrots and chop the celery. Make sure the carrots are a little bigger than the celery because they take longer to get tender. I also chop the onion at this time very small.
- In a stock pot
- drop the butter and let it melt on medium-high heat. Then add the onions and about 1 tsp of salt and pepper. Sweat the onions for a few minutes.
- Then add the carrots and celery. Then cover for 5 minutes. Stir and re-cover. (I do this to make the onions basically disintegrate
- but you can omit the onions and simply boil the carrots and celery in chicken broth if you want.)
- It probably has been about 15-20 minutes
- so it's time to roll the matzo balls. Get your hands wet and keep a bowl of water to the side to dip your fingers (trust me). The package says you'll get 9-12 matzo balls
- but I like them a little smaller
- so I get about 1 Tbsp of the mix and roll it. (Makes closer to 16 this way. I have also used 2 packages and get about 25-30.)Tip 1: After you remove the mix from the fridge
- DO NOT STIR. Also
- make sure you don't roll them too rough because your matzo balls will be too dense. Put the matzo balls back in the fridge.TIP 1. After you remove the mix from the fridge. DO NOT STIR!! Also
- make sure you don't roll them too rough because your matzo balls will be too dense(yuck)
- Dump the chicken broth and remaining seasonings into the veggies and pump the heat to high. Cover so it boils faster.
- Once it starts to boil
- lower the heat to medium-high and drop the matzo balls in. Cover for 10 minutes. Then stir very gently. Cover for another 5-10 minutes.
- Everything in the pot should be tender now
- so add the pulled chicken to the pot and reduce the heat to low. The chicken will reheat quickly. You can serve it right now if you want! This soup is so good and low in sodium
- so very healthy.
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Keyword : recipe-Jewish-Chicken-Stove Top