Easy Matzo Ball Soup

You don’t have to celebrate Passover to love matzo ball soup. And for those celebrating Passover, kids love help making, and eating, matzo ball soup. I found this recipe from peanutblossom.com that uses rotisserie chicken to make the recipe simple. 

You Will Need:

For the Matzo Balls

3 eggs
3 tablespoons canola oil
3/4 cup matzo meal
1 teaspoon salt
1/2 teaspoon baking powder
Fresh cracked pepper
3 tablespoons water

For the Soup

1 tablespoon canola or olive oil
3 carrots peeled and chopped
3 stalks celery chopped
1 onion chopped
2 teaspoon minced garlic
Salt and Pepper to taste
8 cups chicken stock
1/2 teaspoon dried dill
1 rotisserie chicken shredded

What to Do: 

Make the Matzo Ball Dough

1. To save time, make the matzo ball dough before you get the soup simmering. It needs to chill for 30 minutes in the fridge so you’ll have plenty of time to get the soup going. This step should take you less than 5 minutes.
2. In a medium sized mixing bowl, whisk together the eggs and canola oil. Add the matzo meal, salt, baking powder, and a pinch of fresh cracked pepper and stir until well combined. Add 3 tablespoons of water and stir until smooth. Chill for 30 minutes.

Start the Soup

1. Add the cooking oil to a large soup pot that has a lid and set it over medium-high heat.
2. Chop the carrots, celery, and onion and add them to the oil as you finish each one. Sprinkle with a pinch of salt and more fresh pepper.
3. Add the minced garlic and stir for 30 seconds or until fragrant.
4. Add the chicken stock and bring the broth to a boil. Reduce the heat to medium-low and add the dill. By now your matzo dough is probably ready for cooking.

Cook the Matzo Balls and Add Chicken

1. Set the bowl of matzo ball dough next to the soup pot. Use a soup spoon to scoop ping pong sized portions of dough and roll the matzo ball in your hands until smooth and round. Drop the ball into the bubbling soup and put the lid of the pot back on.
2. Repeat with the remaining dough until all the matzo balls have been formed and are added to the soup, about 18 balls.
3. Simmer for 20 minutes without removing the lid. Meanwhile, shred the chicken meat.
4. Add the chicken to the pot and stir gently. Let the soup simmer for 1 – 2 minutes or until the chicken has been warmed through.

References:

Recipe from peanutblossom.com 
Photo by Stephanie Felzenberg