Matzo Ball Soup With Chicken |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I'm not jewish, but I make a mean Matzo Ball Soup :O) Ingredients:
1 1/2 lbs boneless skinless chicken breasts (about 3 medium 1/2 breasts) |
1 -2 tablespoon olive oil |
1 onion, chopped |
2 carrots, chopped |
2 celery ribs, chopped |
4 cups chicken stock |
2 bay leaves |
4 -6 whole allspice, kernals |
parsley, fresh, a few sprigs |
thyme, fresh, a few sprigs |
salt and pepper |
manachevitz matzo ball mix (and the ingredients it needs -eggs, oil, and water) |
Directions:
1. preheat oven to 375. Cover cookie sheet w/ foil. Put chicken on foil topped cookie sheet, sprinkle chicken with salt, pepper, and a little garlic powder. Bake about 30 minute or until thermometer reads 160. When cooked wrap in foil, keeping it moist and tender.
2. mix the matzo ball ingredients, cover and refridgerate.
3. while chicken cooks sautee, onions, celery, and carrots in olive oil. When tender about 5 minute add spices and stock. Cover and cook 20-30 minute turn the heat off, leave covered.
4. while the stock and chicken cooks, cook the matzo balls in a seperate pot of boiling water according to package directions. When done add the cooked matzo balls to the chicken soup pot.
5. cut chicken into bite size peices and add to the soup pot.
6. Garnish w/ fresh chopped parsley.
7. For more flavour (if needed) I add some Better than Boullion Base to the stock.
8. Serve and enjoy :O).
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