Matzo Ball Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 clove or 6g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  3 medium or 183g

• Celery

  Raw

  3 stalk, medium or 120g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 lb or 454g

• Chicken broth

  Soup, canned, ready-to-serve

  6 cup or 1.44kg

• Water

  Plain, clean water

  2 cup or 473g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.005g

• Dill

  Fresh

  3 sprig or 0.6g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Water

  Plain, clean water

  3 tbsp or 44g

• Matzo Ball Mix

  Manischewitz

  9 servings or 144g

Directions

1. Mince the garlic and dice the onion, celery, and carrots. Saute the garlic, onion, celery, and carrots with the vegetable oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).
2. Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper, and one or two sprigs of dill to the pot. Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.
3. While the soup is simmering, mix the matzo ball dough. In a medium bowl, whisk together the eggs and vegetable oil. Add the matzo meal, salt, baking powder, and a little freshly cracked pepper to the eggs and oil. Stir until well combined. Finally, add 3 Tbsp water and stir until smooth again. Refrigerate the mixture for 30 minutes to allow the matzo meal time to absorb the moisture.
4. After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.
5. Once the matzo ball mix has refrigerated and stiffened up, begin to form it into ping pong sized balls. Drop the balls into the simmering soup as they are formed, returning the lid to the pot after each one. Once all the matzo balls are in the soup, let them simmer for 20 minutes without removing the lid. Make sure the soup is gently simmering the entire time.
6. Add a couple sprigs of fresh dill just before serving.
7. Recipe by: Beth M (source: https://www.budgetbytes.com/matzo-ball-soup/)

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