Celery, Carrots diced (the amount depends on whether you like vegetables in your soup on not).
Small Onion
Fresh (or dried) Dill
Matzo Balls (I use a mix)
2 Tbsps. Oil
2 Eggs
Opt. Chicken bouillon
Instructions
Bring the water and chicken to a boil. Remove the scum (should have far less because you are using kosher chicken). Add the vegetables and simmer until chicken is cooked through. Add salt and pepper to taste.
Remove the chicken and put aside taste the soup and add a little bouillon if necessary its better for it to be a little strong since you will be adding the matzo balls which will pull out the flavor. Add the dill.
Make the matzo balls, adding 2 Tablespoons of oil & 2 eggs. Place in refrigerator for 15 - 20 minutes. Make the balls and add to boiling soup cover and cook for 15 minutes more.
Originally Submitted
1/17/2016
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