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.
Ingredients:
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.)
Directions:
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.
