Matzo Ball Soup Recipe with Chicken Meatballs

Ingredients

• 1 4- pound whole organic or kosher chicken, ( giblets and neck removed from cavity)
• 1 leek, ( white part only)
• 1 head garlic, ( cut in half crosswise (don’t remove skin))
• 5 carrots, ( chopped in 4-5 chunks)
• 5 ribs celery, ( chopped in 4-5 chunks)
• 1 onion, ( cut in half crosswise (don’t remove skin))
• 20 sprigs Italian parsley
• 20 sprigs fresh thyme on stem
• 1 1/2 tablespoons black peppercorns
• 2 tablespoons kosher salt
• 1 pound ground chicken breast
• 1/2 onion, ( minced)
• 1 egg, ( beaten)
• 1/4 cup chopped parsley
• 1/2 cup matzo meal
• kosher salt and pepper
• 1 tablespoon canola oil
• 1 Manischewitz Matzo ball mix
• 3 cups egg free noodles
• 4 carrots, ( sliced)
• 1/8 cup parsley or dill
• 4 quarts chicken broth or stock, ( recipe above*)
• chicken meatballs, ( recipe above)

Instructions

1. 1

   --- For chicken broth: ---

2. 2

   Place chicken and all vegetables and spices in a large stockpot. Cover with 6 quarts of water.

3. 3

   Over high heat, bring to a boil and then reduce to a simmer for 4 to 5 hours. Taste for seasoning and add salt if needed.

4. 4

   Strain pot and discard vegetables. Chicken meat can be refrigerated and saved for another use. Skim broth and chill 8 hours or overnight. Remove fat from surface, skim broth again and reheat and simmer for soup. Can be made 3 days in advance.

5. 5

   --- For meatballs: ---

6. 6

   In a large bowl, combine ingredients until just combined.

7. 7

   Form meatballs in 1/2” balls. Heat a large skilled on medium, add oil and cook in batches, turning frequently, 3-4 minutes total. Set aside.

8. 8

   --- For matzo balls: ---

9. 9

   Follow package directions and add chopped parsley or dill if desired. Let them rest for 30 minutes prior to cooking. I cook them directly in the chicken stock rather than water (this gives them lots more flavor). Don’t let the matzo balls sit in the broth, however, or they’ll soak all of your broth away.Keep warm until served.

10. 10

    --- For soup: ---

11. 11

    In a large stockpot, bring chicken stock to a boil and cook pasta and carrots for 3 minutes. Reduce heat to simmer, add chicken meatballs and cook for 5 minutes more or until meatballs are warmed through.

12. 12

    Place matzo balls in bowls and ladle in soup, carrots, noodles and chicken meatballs. Garnish with parsley and serve.