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New: April 2014
Ingredients
1 packet of matzo balls (should make 9-12 balls)
2 Tbs cooking oil
2 eggs
2 bone-in chicken breasts
1 Tbs olive oil
2 carrots
1 yellow onion
4 cups chicken broth
Thyme and Rosemary
kosher salt
black pepper
1. Prepare Matzoh Balls
Preheat oven to 425°F. Bring a large pot
of water and to a boil (8 cups) over high heat.
Rinse dill and parsley. In a large bowl,
mix eggs, cooking oil, and matzo packet.Cover
with plastic wrap and chill in fridge for 15
minutes.
2. Roast Chicken
Meanwhile, rinse chicken and pat dry
with paper towel. Arrange on a baking
sheet, drizzle over 1 tablespoon olive
oil, and season both sides with salt and
pepper. Roast skin-side up until cooked
through and no longer pink inside,
about 25 minutes. Discard skin and
shred roasted chicken with two forks
into bite-size pieces.
3. Prepare Ingredients
Meanwhile, peel carrots and halve
lengthwise. Cut into 1-inch pieces.
Quarter onion through root. Slice one
quarter into slices.
4. Cook Matzoh Balls
Season boiling water in pot with salt and
reduce to a simmer over medium-high
heat. Using your hands, roll matzoh ball
mixture into 4 equal-sized balls. Gently
place in simmering water and cook until
fluffy and tender, about 30 minutes.
5. Simmer Soup
Meanwhile, heat 1 tablespoon olive oil in
a large pot over medium heat. When oil
is shimmering, add carrot, and
onion. Cook until fragrant, about 3
minutes. Add 4 cups broth. Bring to a boil
over high heat, then reduce to medium low, cover,
and simmer until flavorful, 20 minutes (better if more).
If chicken is cooked, toss in bones.
6. Plate Soup
Remove onion from soup and discard. Taste and
add salt as needed. Gently add matzoh
balls and shredded chicken and stir to
combine. Divide evenly between 2
bowls and garnish with remaining dill
and parsley leaves. Serve hot.
