Matzo Ball Soup (to Make Grandma Proud)
Serves: 6 to 8
Sharing traditions — You don’t have to be Jewish to enjoy some delicious foods that are a traditional part of Passover meals. Enjoy the following recipe using matzo, an unleavened cracker, and a variety of fruit and nuts as fine accompaniments to any spring meal.
- 1 (4-ounce) box matzo ball soup mix Add to list
- 2 quarts chicken stock Add to list
- Salt and pepper, to taste Add to list
- 1 bunch Italian parsley, rough chopped, stems reserved Add to list
- 5 stems fresh thyme Add to list
- 1 teaspoon fennel seeds Add to list
- 3 cloves garlic, peeled and smashed Add to list
- Pinch of red pepper flakes Add to list
- 1 whole (3- to 4-pound) chicken, breast meat cut off and reserved, legs, thighs and wings used Add to list
- 1 onion, diced Add to list
- 2 carrots, cut in rounds Add to list
- 4 stalks celery, sliced Add to list
- 1/2 cup diced fennel bulb (optional) Add to list
To make matzo balls, follow the directions on the package. Roll out and reserve in the refrigerator until ready to cook.
Heat chicken stock over medium-high heat. Add a pinch of salt and pepper, parsley stems, thyme, fennel seeds, garlic and red pepper flakes. Add chicken legs, wings and thighs (bone-in) to the stock and cook, gently simmering, with the lid slightly ajar. After 30 minutes, add breast meat and cook for another 10 minutes until cooked through. Strain chicken out of the broth and set aside to cool.
Reheat strained broth over medium-high heat, then add onions, carrots, celery, optional fennel and matzo balls. Cover the pot and cook at a gentle simmer for approximately 30 minutes, until matzo balls are cooked through and fluffy.
Pull chicken meat off the bone. Add shredded chicken and parsley to the soup and season to taste.
Recipe by, PCC Cooks instructor