Matzo ball soup
  • Cooking Time: 1 hour and 30 minutes
  • Servings: 6
  • Preparation Time: 15 minutes
  • 1 Tbsp vegetable or canola oil
  • 2 cloves garlic
  • 1 yellow onion
  • 3 carrots
  • 3 stalks celery
  • 1 chicken breast
  • 6 cups chicken broth
  • 2 cups water
  • Black pepper
  • Matzo balls
  • 3 large eggs
  • 3 Tbsp vegetable or canola oil
  • 3/4 cup matzo meal
  • 1 tsp salt
  • 1/2 tsp baking powder
  • Freshly cracked pepper
  1. Step 1- Mince the garlic finely and dice the onion, celery, and carrots.Cook the garlic, onion, celery, and carrots with the vegetable oil in a large pot over medium heat until tender.
  2. Step 2- Break down whole chicken and into pieces.
  3. Step 3- Add all broken down pieces into pot with chicken broth, 2 cups water, some cracked pepper
  4. Step 4-Let meat cook for 30 minutes and bring to a boil.
  5. Step 5- Make matzo balls. 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 until combined. add 1 Tbsp of water until its thick.
  6. Step 6-Let the balls sit for about 15 minutes before scooping.
  7. Step 7-After 30 minutes, remove chicken and shred with a fork. Return the shredded chicken to the soup.
  8. Step 8-Once balls are stiffened up, add balls into soup and make sure they are the size of ping pong balls.
  9. Step 9-Let soup simmer for about 20 minutes.
  10. Step 10-Serve and enjoy.
I love this soup because it is easy to make and it is light.