Monday, April 14, 2014

Happy Passover! Today I made a festive meal with chicken matzo ball soup, mashed potatoes, chicken drumsticks, salad and mushroom/matzo bread plus the Passover plate. I'm all worn out. But here is another soup for the Soup Project.

Soup Project 2014: Soup 9 - Chicken Matzo Soup

Ingredients

2 chicken legs with thighs (I got Organic Kosher chicken in a local meat store)
1 large carrot, pealed and cut
4 sticks of celery, cut
1 onion, peeled but left whole
1 box of matzo soup mix (I used it to make matzo balls per instructions and added just a little soup mix to the soup)
2 eggs (for matzo balls)
2 tablespoons vegetable oil (for matzo balls)
salt to taste

Directions

1. Take chicken out, take off the skin and wash it. Put it into a smaller pot with cold water and bring water to boil.

2. Once the water starts to boil, empty the pot, wash chicken again and put the chicken into the large soup pot. Fill pot with cold water and bring to boil. Then once the pot is boiling, put on simmer.

3. After about 30 minutes after putting large pot on the stove, add carrot, celery, and a whole onion. Add a little bit of matzo soup mix - but not the whole packet. Add salt to taste.

4. Meanwhile make matzo ball mix and put in the fridge.

5. 30 minutes after adding the veggies, take matzo ball mix from the fridge, make small matzo balls and add to the soup. Leave soup to simmer another 30 minutes.

6. Take the onion out with the spoon and throw it out. The soup is ready to eat. You can also add regular matzo to the soup once the soup is in bowls.


This soup came out very well, combing the best of matzo ball soup from the box and chicken soup. Plus lots of delicious boiled chicken.