Kosher Recipe → Chicken Soup with Matzah Balls
Miriam Almog
Ingredients:
1 Onion • 2 Zucchini • 4 Carrots, peeled • 4 Celery Stalks (checked for bugs according to your rabbi’s instructions) • 1 Sweet Potato, peeled • 2 Tablespoons Olive Oil • Water • 1 Tablespoon Salt • 1 Teaspoon Turmeric Water • Optional: ¼ Fresh Chopped Parsley or Cilantro (checked for bugs according to your rabbi’s instructions) • A few pieces of Chicken (I like to peel the skin off first) • Matzah Ball Mix, 2 Eggs (checked for blood spots in a clear cup) and 2 Tablespoons Oil
Instructions:
Chop vegetables into chunks. Put 2 tablespoons olive oil into a large soup pot. Add the chopped vegetables and sauté for 10-15 minutes until they start to soften, mixing often. Add water to cover vegetables plus another inch of water. Add salt, turmeric and parsley or cilantro if using. Add chicken and mix well. Cover pot. Bring to a boil and then turn the heat down and cook for about 30 minutes. Prepare Matzah ball dough according to package instructions (adding eggs and oil to the Matzah ball mix) and let it sit for about 15 minutes to firm up. Shape the Matzah meal mixture into small balls and drop into the boiling soup. Let cook for and additional 20-30 minutes. Enjoy!
