Matzo Ball Soup

The ultimate Jewish comfort food, everyone’s family has a version of this recipe that has been passed down through generations. Obviously, I think this version, my grandma Rosalyn’s is the best. This chicken soup trades parsnips for parsley root, and has an abundance of flavor from a copious amount of fresh dill and parsley. As far as the matzo balls go, some like them light and fluffy, while I prefer them “like rocks” (my grandma’s terminology.) However you prefer them, make sure to add enough salt and pepper to the mixture, so they aren’t bland. A food with medicinal qualities, hence the term “Jewish Penicillin,” it is a must to keep chicken soup in the freezer at all times, just in case someone gets a cold.

Ingredients:

For the Soup:

2 chicken breasts (bone in, skin on)

2 chicken thighs (bone in, skin on)

Fresh parsley (to taste, but don’t be reserved)

Fresh dill (to taste, but don’t be reserved)

1 parsley root

5 large carrots, peeled and sliced on the bias

4 large stalks of celery, sliced on the bias

1 large onion, halved, then sliced into quarters

Salt and pepper

5 quarts of water

For the Matzo Balls:

2 packets of matzo ball mix

4 eggs

3 tablespoons of vegetable oil

Salt and Pepper

In a large stockpot, combine all vegetables, chicken pieces, herbs, and water.

Bring to a rapid boil, then lower to a high simmer. Season generously with salt and pepper and stir occasionally.

Allow to simmer for about an hour.

Turn off the heat and remove the parsley root and discard.

Remove the chicken pieces and slice the meat from the bone, reserving for serving.

For the matzo balls, combine the eggs and oil in a large bowl, lightly whisking it together.

Add salt and pepper to taste.

Then mix the dry matzo meal into the wet ingredients and stir with a fork, until all is incorporated.

Place the bowl in the fridge for about 15 minutes.

Bring a pot of water to boil.

Using wet hands, form the matzo mixture into balls (size depends on preference, I say the bigger the better!)

Drop the balls into the boiling water and cover with a tight fitting lid.

Reduce the heat to a rapid simmer and cook for 20 minutes.

Once cooked remove the matzo balls from the pot and serve them in generous sized bowls, filled with the soup and chicken. Enjoy!