KENDRA’S CHICKEN NOODLE MATZO BALL SOUP

MATZO BALL SOUP…have a (matzo) ball!

Wherever there is despair, matzo ball soup should be there! This is my go-to feel-better recipe for everything. Got a cold? Matzo ball soup. Feeling sad? Matzo ball soup. Just need a little comfort food? Matzo ball soup!

I’ve tried this classic “Jewish penicillin” at diners, delis, and restaurants all over, but none of them ever seem to strike the right balance. I want a soup that has a richly flavored broth, tender chicken and noodles, savory veggies, ultra fluffy matzo balls, and bright fresh herbs. This is the one that checks all the boxes for me.

But, what I really like best about this recipe, is that it makes a huge batch of soup that can be shared. Everything tastes better and is more fun to make when you know it’s going to brighten someone’s day.

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KENDRA’S CHICKEN NOODLE MATZO BALL SOUP

Yield: 6 Servings

Author: Kendra V. Lico

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

Ingredients

FOR THE SOUP

• Extra Virgin Olive Oil (3 tablespoons)
• Spanish Onion (1 1/2 cups when diced)
• Baby Carrots (1 cup when sliced in 1/4 inch pieces)
• Celery (1 cup when diced. That’s roughly 3 ribs)
• Kosher Salt (to taste)
• Freshly Ground Pepper (to taste)
• Low Sodium Chicken Broth (10 cups. preferably Swanson)
• Rotisserie Chicken (1 whole chicken, skin and bones removed, meat shredded)
• Extra Broad Egg Noodles (3 ounces. Roughly 1 1/2 cups)
• Fresh Parsley (1 1/2 tablespoons when minced)
• Fresh Dill (1 1/2 tablespoons when minced)
• Fresh Sage (1 1/2 tablespoons when chiffonade)

FOR THE MATZO BALLS

• FOLLOW THE BOX'S INSTRUCTIONS. THEY SHOULD BE SIMILAR TO THIS
• Matzo Ball Mix (1 packet. Preferably Streit’s)
• Eggs (2, beaten)
• Vegetable Oil (1/4 cup)

KITCHEN ITEMS

• Cutting Board
• Chef's Knife
• Wide Heavy Stock Pot
• Wooden Spoon
• Small Mixing Bowl
• Teaspoon (not a measuring teaspoon)

Instructions

TO START YOUR SOUP

1. Over high heat add olive oil to your stock pot. Once the oil is hot, add onion, carrots, and celery. To test if your oil is hot enough, drop a piece of onion into it. If it sizzles, your oil is ready.
2. Season with sat and pepper to taste. Cook, stirring frequently, until softened—about 10 minutes.
3. Add the chicken broth and bring to a boil—about 10 minutes. Season with salt and pepper to taste.
4. Once boiling, add the chicken and return to a boil, then reduce heat to a low simmer.

TO MAKE YOUR MATZAH BALLS

1. In your small mixing bowl, mix together your beaten eggs and vegetable oil. Add and fully mix in your matzoh ball mix. Scrap any mix from the sides of the bowl and flatten the surface of your mixture. Refrigerate for 5 - 10 minutes.
2. Use your teaspoon to measure size, then use your hands to roll the matzoh balls to about 1-inch in diameter. They will triple in size during the cooking process.
3. Add the matzo balls to your pot, cover and let cook 10 minutes. Lift the lid and gently flip the matzo balls, then cover and let simmer for another 5 minutes.

TO FINISH YOUR SOUP

1. Add the egg noodles, gently stir, and cook for 5 minutes.
2. Taste and add salt and pepper to your liking.
3. Add your parsley, dill, and sage and remove from heat.

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