I love making the matzah ball soup for Passover. This is a relatively quick way to make it. Instead of making the broth from scratch I just use pre-made chicken broth and water, but I cook the veggies and chicken in it to give it a lot of flavor. It's always a big hit! Yum!
Ingredients (makes about 20 servings):
Soup:
1.5 lbs boneless, skinless chicken thighs
4 tbsp vegetable or canola oil
3 yellow onion, chopped
9 carrots, peeled and chopped
9 stalks celery, chopped
6 cloves garlic, minced
24 cups chicken broth
2 cups water
Few sprigs of fresh dill
pepper
Matzah balls:
Follow package directions, but will need eggs, oil, matzah meal, salt, and water
Directions:
1) Saute garlic, onion, celery, and carrots in vegetable oil in a large pot over medium heat until onions are transparent, about 5 minutes.
2) Add the chicken thighs, chicken broth, 2 cups water, pepper, and 2 sprigs dill to the pot. Place lid on pot and let it come to a boil. Turn the heat down to low and let it simmer for 30 minutes.
3) Meanwhile, make the matzah balls according to package directions. Once made the dough will need to sit for 15 minutes in the fridge before making the balls.
4) After 30 minutes, remove the chicken thighs from the pot and shred with a fork. Return chicken to pot. Taste soup and add salt if desired.
5) Form the matzah balls into ping pong size. Drop the balls in the simmering soup and let simmer for 20 minutes with the lid on.
6) Add a couple of sprigs of dill at the end.
