Oh yeah, Matzoh Ball Soup. This is a really good, super easy Sunday Night Dinner. Thanks to my dear fiance for teaching me this delicious recipe. Make it anytime you or your loved ones feel sick, you'll feel better in no time. If you like chicken soup with dumplings, you will love matzoh balls. Trust me, kids.
Start yourself off with a big stock pot. As you heat a three count of olive oil, roughly chop one yellow onion, 4-5 stalks of celery (leaves and all), and 3-4 carrots. You don't have to be too concerned with size or nice little conform pieces, you are going to strain these veggies out later. If you plan on eating your veggies (and you should, Grandma says so), then chop them into bite sized pieces. Toss the veggies in the olive oil and sautee for a few. You don't really want to get much color here, you are just softening the veggies. Add some salt and pepper, and if desired some fresh or dried dill. I'm not a huge fan of dill, but Adam is and says it is a major part of the recipe. Meh. I put in a pinch of the dried dill. The things we do for love.
Anyhoo, once you see a little color on the bottom of the pan, pour in three glugs of white wine and deglaze that stuff. Next add a 64 ounce can of chicken stock. I usually empty the can into the stock pot, then fill the can about up almost to the top with water, add that to the pot, then add four or five chicken bullion cubes. Bring this all to a boil, then cover the pot and lower to a simmer. Cook that for at least an hour, but the longer you cook it, the better it will get. Be sure to taste often for seasoning, you'll probably want to add some salt and pepper.
Once the soup has cooked for at least an hour, get your rotisserie chicken out that you bought at the market. If you want, you can poach some chicken in the broth, but I'm not a fan. I really think it tastes dried out. The rotisserie chicken is really flavorful. Pour the juices from the chicken into your stock, and then take the skin off, de-bone, and shred. Strain the veggies out of the soup and set those aside, then add the shredded chicken to the broth.
Time for the matzoh balls! Matzoh is made from un-leavened bread cracker crumbs. You can buy matzoh ball mix at the market, there is a brand called Manischewitz that is great. Be sure to get the Mix, not just the meal, or you'll have more work on your hands. While you're at the market, get the Manischewitz yolk-free noodles too.
So, after you've strained the broth and added the chicken, get out your trusty matzoh ball mix, and follow the directions carefully. The directions for the matzo balls say to boil some water to cook them in, but you should ignore that part and bring your freshly made stock to a boil and cook them in there. It's super easy, I know you can do it. In a separate pot, boil some water with a bullion cube for the noodles. Cook, strain, and set noodles aside. They only take 2 or so minutes, so be careful.
Okay! So you've followed the directions on the matzoh ball mix box and you're done! Get your bowls out, put some noodles in the bottom, followed by some of the strained veggies, and then broth, chicken, and of course one or two matzoh balls! You will have traveled back to delicious town, and will be welcomed with open arms. Enjoy, and Mazel Tov!
