MATZAH BALL SOUP
This is my chicken matzah ball soup recipe. It was my first time making it on my own and this was actually a learning process too. Served it during the Passover Seder April 2019 and it was HUGE hit and kids loved the matzah balls, light and fluffy. And the broth wasn't overpowering.
Provided by Sabrina Stratton
Categories Chicken Soups
Time 3h40m
Number Of Ingredients 8
Steps:
- 1. Rinse chicken on cold water, removing giblets.
- 2. Place chicken breastside up in Crock-Pot, add water
- 3. Sprinkle with oregano and rosemary
- 4. Cook on 'high' for 3 hours, add consomme powder and stir if needed
- 5. Last thirty minutes of cooking, prepare 1 packet of matzah ball mix accorsing to directions on the box
- 6. Put a large pot in the sink, place a strainer over the pot. Pour contents of crockpot into pot
- 7. In a seperate bowl, break apart the chicken seperating meat from bones. Toss bones
- 8. Over a medium heat add 1/2 cup of chicken meat, add carrots and celery to the pot.
- 9. Bring to a boil and add matzah balls one at a time.
- 10. Bring to a simmer on a low-medium heat and cook another 10-15 minutes letting the matzah balls expand
- 11. Serve immediately in bowls, 3 matzah balls per bowl and if wanted add a spring of rosemary or parsley to garnish
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