Matzo Ball Soup with Chicken Meatballs and Homemade Chicken Broth Recipe

makes about

adapted from Ina Garten

whole organic or kosher chicken, giblets and neck removed from cavity

leek, white part only

head garlic, cut in half crosswise (don’t remove skin)

carrots, chopped in 4-5 chunks

ribs celery, chopped in 4-5 chunks

onion, cut in half crosswise (don’t remove skin)

sprigs Italian parsley

sprigs fresh thyme on stem

black peppercorns

kosher salt

makes about 35 meatballs

ground chicken breast

onion, minced

egg, beaten

chopped parsley

matzo meal

kosher salt and pepper

canola oil

makes about 6 large balls

I use Manischewitz Matzo ball mix. Follow package directions and add chopped parsley or dill if desired. Keep warm until served.

Note #1: Matzo balls need to rest in the refrigerator for at least ½ hour prior to cooking.

Note #2: I cook the matzo balls directly in the chicken stock rather than water. Don’t let the matzo balls sit in the broth however, or they’ll soak all of your broth away.

egg free noodles

carrots, sliced

parsley or dill

chicken broth or stock (recipe above, or if you don’t make your own, Kitchen Basics makes a good alternative)

chicken meatballs (recipe above)