Ok. Here is the deal. I use the Manischewitz brand Matzo Ball Mix which you can find in the Jewish section of your grocer. Why a mix? I have made them from scratch with mixed results. My all time favorite was from my Aunt who told me she uses the boxed mix, so…This “quick” recipe calls for store bought broth to save time. If you can find a gourmet market that makes their own like Morgan and York in Ann Arbor use that. I like Swanson’s Organic stock found in most grocers. Of course if you have the time, make your own stock, a process and that can take several hours using a whole chicken. Also try to use actual chicken fat and the best quality fresh eggs from the farmers market if possible. All of this searching for the good ingredients may be a pain, but remember this is a one time a year Holiday dish, so the extra effort will pay off.
Quick Chicken Matzoh Ball Soup: Serve 4-6
1 Package of Matzo Ball Mix
2 Tablespoons of melted, warm chicken fat (or olive oil)
2-3 Quarts of chicken broth
1 pound skinless, boneless chicken breast, chopped into small pieces
2-3 ribs if celery, halved lengthwise, and chopped small
2 carrots, small dice
half medium size onion, small diced
1 bay leaf
Chopped parsley for garnish
salt and pepper to taste
Follow the direction on the box for making the matzoh balls.
To finished the soup: In a large pot, add the broth, celery, carrot, onion, chicken and bay leaf. Bring to boil then simmer for about 10-15 minutes till veggies and chicken is done. Add the matzoh balls and cook for a few more minutes. Adjust the seasoning with salt and pepper. I find a lot of pepper works with this soup. Serve 1-2 matzoh ball per serving. Garnish with parsley and enjoy.