chicken 'matzo' ball soup

hot flash cook

Hot Flash Cook Chicken Matzo Ball Soup

serves 4

ingredients

• 1 whole chicken (4 lbs), skin removed, cut into pieces

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• 3 medium carrots, chopped
• 3 celery stalks, chopped
• 1 large onion, quartered
• 8 cups water
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 bay leaves
• Fresh dill
• 4 large eggs

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• ½ cup matzo meal
• 3 tablespoons extra-virgin olive oil

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• ¼ cup seltzer water
• 1 teaspoon salt (for matzo balls)
• ½ teaspoon white pepper

method

1. Place skinless chicken pieces, carrots, celery, and onion in a large pot. Cover with water.
2. Bring to a boil, then reduce heat and simmer 1.5 hours, skimming foam as it rises.
3. Strain broth; discard solids. Season with salt, pepper, and bay leaves. Keep warm.
4. For matzo balls: whisk eggs with olive oil and seltzer. Fold in matzo meal, salt, and pepper. Refrigerate 30 minutes.
5. Bring a large pot of salted water to a boil. Using wet hands, form matzo mixture into balls and gently drop into water.
6. Cover and simmer 30–40 minutes until matzo balls float and are cooked through.
7. Ladle broth into bowls, add matzo balls, and garnish with fresh dill.