Return chicken to pot and season the soup with salt and pepper. Refrigerate the mixture for 30 minutes while the soup cooks, allowing the matzo meal time to absorb the moisture.Ĭarefully remove the chicken breast from the soup and using two forks, shred it. Add seltzer and gently mix to incorporate. Add matzo meal, salt, baking powder and pepper, stirring until combined. Meanwhile make the matzo balls whisk eggs and vegetable oil in a bowl. Lower heat and simmer soup for 30 minutes. Sauté mirepoix (onion, carrot, celery) with garlic in vegetable oil in a large pot over medium heat unit the veggies are soft and the onions are translucent, about 5 minutes.Īdd chicken breast, stock, water, pepper and 1-2 dill sprigs to the pot and bring it to a boil.
It’s amazing in the soup.įew sprigs fresh dill, plus more for garnish Just dilute the recipe they give because it’s salty.ĭon’t forget the dill.
You may have a favorite already, but my opinion is Better Than Bouillon, chicken flavored. This quick recipe calls for chicken broth that you buy. When preparing I doubled the chicken, cause the package came with 2 breasts, so I increased the stock to 10 cups. You need to eat the soup the night you make the matzo balls, so if you want to break up the steps, make the chicken soup one day and the night you are serving, prepare the matzo balls. I’m sure every family has an heirloom recipe they treasure, but you may want to give this one a try too. Have I mentioned Joy Luck Club yet? It was light and delicious and I’m so happy that she was willing to share the recipe with us. My friend, Jenny Blumberg, made this soup for us one afternoon for Mah Jongg. Here are two recipes friends have shared with me, which I’ve enjoyed recreating at home. I didn’t grow up celebrating Passover, but luckily I’ve been invited to enough holidays to appreciate recipes like this.