Wednesday, June 19, 2013

Shirley's Chicken Soup with Matzo Balls

Over the years I have had the honor of eating many wonderful meals at my mother-in-law’s home. Shirley makes the best Challah bread and shared the recipe with me many years ago. It is on this blog, and if you haven’t tried it you are missing out on something special.

My husband says his mom’s apple pie recipe is even better than mine—I’m jealous.

Here is another of her great recipes that I have made for years and it is one of our favorites. It’s Shirley’s chicken soup with matzo balls. It can be made using roasted chicken from your local supermarket or you can roast it yourself in the oven or crock pot.

Since today has been a rainy day, I thought it was the perfect day for chicken soup.

4 cups of cooked cubed chicken
2 quarts (8 cups) chicken broth
4 celery ribs chopped including leaves
1 medium chopped onion
4 cloves crushed garlic
4 chopped carrots
¼ cup chopped fresh parsley
Salt and pepper to taste
2 packages Matzo Ball mix (May be purchased at your local grocery store in the kosher food section. You will need eggs and oil for this recipe.)

Skin chicken and pick 4 cups of meat from the bones. Set aside. Clean and chop vegetables and place in crock pot or stew pot along with broth and cook until vegetables are tender. Add chicken and correct seasoning.

Follow recipe for Matzo balls on the package and place mixture in refrigerator for about fifteen minutes. Wet hands and shape batter into balls by tablespoons full and drop into simmering broth. The matzo balls will float to the top. Simmer about 20 minutes. Sprinkle with more fresh chopped parsley. Serve while hot. You’re going to love it.

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