It’s officially Winter now, and it’s frickin’ cold! We received about a foot and a half of snow in two days time (I think us Vermonters had forgotten what snow looked like after a less than typical winter last year, but now, we’ve remembered!). This cold weather definitely called for a warm, hearty meal that would help ward off any illness this blizzard wanted to bring with it. The solution? Matzo ball soup!
Matzo Ball Soup
(Matzo ball recipe from Manischewitz)
Serves at least 6
FOR THE MATZO BALLS
2 tablespoons vegetable oil
2 large eggs, slightly beaten
1/2 cup Manischewitz Matzo Meal
2 tablespoons broth or water
1 teaspoon salt, if desired
FOR THE SOUP
2 chicken legs/thighs
1 yellow onion, diced
5 carrots, sliced
4 stalks of celery, sliced
8 cups chicken broth
2 cups water
1. Place the chicken in a pan, skin side down. Season with salt and pepper. Cook in a 350 degree oven until the juices run clear, about 30-45 minutes. When chicken is cool enough, remove skin and shred. Transfer to a plate and place in the fridge.
2. After placing the chicken in the oven, prepare the Matzo balls.
3. In a bowl, beat eggs. Add oil, Matzo meal and salt. Blend together. Add broth or water and mix until uniform. Cover and chill in fridge for about 20 minutes.
4. Prepare vegetables for the soup.
5. Add a swirl of oil to a soup pot over medium low heat. Add vegetables and cook until tender, seasoning with salt and pepper to taste.
6. Add chicken to the vegetables and stir to combine. Add chicken broth and water and bring to a boil.
7. Remove chilled matzo ball mixture from fridge. Moisten hands and form batter into balls, approximately 1 inch in diameter. Drop matzo balls into pot and reduce the temperature to a simmer.
8. Cover tightly and simmer until thoroughly cooked, about 30 to 40 minutes. Enjoy!
Did anyone receive any fun kitchen items for Christmas? I did! My parents gifted me this adorable Pyrex dish. I’m think I might use it as a butter dish.