It’s always good to find your soul with a warm bowl of chicken soup this fall. My go to? A dish that’s been around for ages that is expected for any good Jewish woman to know–a good bowl of Matzo Ball Soup. It’s pretty simple to make, and making a large pot is recommended (for savory leftovers that can be frozen).
My recipe has been updated over time and will probably continue to change over the next few decades, but here, for now, is The Jewish Southern Belle’s Matzo Ball Soup.
- 1 Box Matzo Ball Mix (you don’t need to buy the box that has the soup mix as well, just the Matzo Ball Mix And ingredients needed to make the matzo balls, they’re on the box, if you want leftovers, use both packets)
- 1 package Chicken Drumsticks (I give at least two legs per person eating–I like to use the drumsticks because the bones really help the broth with it’s flavor, and after cooking the chicken just falls off the bone, it’s perfect really)
- 3/4 c diced celery
- 3/4 c diced onion
- 3/4 c chopped carrot
- 2 cubes chicken buillion
- One large pot full of water
- Salt & Pepper to taste
Put a pot of water on medium-high heat and let it heat up, add bouillon cubes and salt and pepper. Once nice and hot, add chicken drumsticks and veggies and let cook. Once chicken drumsticks are cooked thoroughly, add matzo balls and let sit for at least an hour, otherwise the matzo balls will just fall apart. Serve nice and hot!