I LOVE matzoh ball soup! Growing up, we used to go to Tabachnick’s and my sister and I would split a soup. We also would fight over the matzoh balls and my mother would very democratically split them in half. They were HUGE. And oh so delicious.
Since it’s raining today, that type of rain where you feel the wet in your bones, I thought it would be a perfect day for soup. It’s simple, it’s delicious, and the matzoh’s make this an incredibly filling soup.
This is what you’ll need;
a small child, to help you with anything you don’t want to do
8 cups chicken stock. I used homemade, but as you may know I am not opposed to store bought. At all. Make your lives easier my friends.
2 large carrots, peeled and sliced thinly (I’m feeding B this as well so I needed to ensure the pieces were soft and thin enough for him)
2 large stalks of celery (see same carrot note)
2 cloves of garlic, sliced thin
1 medium white onion, sliced in paper thin half moons
1 cup cooked chicken pieces
1 tea freshly ground pepper
1 tea salt
1 pkg. matzoh ball mix, made per instructions (I don’t mess with this. I stink at making these from scratch and you can buy two mixes for the same price as a box of matzoh!)
2 tbsp pastina, this was a Z request.
Cook your onions with a tiny bit of oil for 5 minutes or they are softened. Add carrots, celery and garlic. Sauté for 5 minutes. Add chicken and spices. Cover on medium heat.
Make your matzoh mix. This needs to rest for 15 minutes while your soup comes up to a boil.
Roll your matzoh mix into quarter sized balls. Have your child do it! It’s messy, feels like grainy play dough and they can “toss” the balls into the boiling soup!!
Turn heat down to low and simmer for 30 minutes covered, Don’t forget to add the pastina!!
Serve with salad!