Matzo Ball Chicken Soup

 

It's a much welcomed rainy cooler day here in Vancouver and I have been wanting to make my own Matzo Ball Chicken Soup for a very long time.  The first time I ever had Matzo Ball Chicken Soup was in Manhattan at the famous Jewish restaurant, Katz's Deli.  Today I had an uber craving for it and it is super easy if you get a rotisserie chicken, a box of matzo meal and have some chicken bouillon on hand. This is a quick version, whereas the Jewish chicken soup from scratch includes making your own broth.  Here's the recipe!

Matzo Balls:  1 cup matzo meal, 4 eggs, beaten, 1/4 cup water or seltzer, 1/4 cup oil, 1 tsp. Kosher salt, pinch or more pepper.  Mix up and put into the refrigerator for 1/2-1 hour.  Get a pot of salted water going on the stove over high heat.  Take matzo mixture out of refrigerator, wet hands, make balls and put into the hot salted water.  Turn the heat down to medium- low and put a lid on the pot.  Cook over the stove for 1/2 hour.  When done, take out with a slotted spoon and set aside.

Quick Chicken Soup:  1 rotisserie chicken, or any leftover chicken like breast meat. In a pot, saute1 medium diced onion, 2 sliced celery, 2 carrots, diced, 1 parsnip, diced 1 shallot, diced, granulated garlic as you like, or 1-2 garlic cloves crushed and minced, until veggies are soft.  Pour in 8 cups water and add your chicken bouillon according to water bouillon ratio. I love "Better than Bouillon" and don't like to make soup without it.  So good!  Chop up your Rotisserie Chicken and add as much or as little chicken as you like. Bring to a boil and simmer for 20 minutes.  Add your matzo balls when ready to serve and garnish with fresh parsley.  True comfort and nourishment!  Really needed this today!