I’ve talked a lot about matzo ball soup. It’s at (almost) every Jewish holiday dinner and so homey as the evenings get colder. We ate this three nights in a row — mainly because we had so much of it — and enjoyed every bite!
Source: Me, my mom, tradition
1 packet matzo ball mix
2-3 pieces chicken breast
1 1/2 cup carrots, chopped
4 stalks celery
1 onion, diced
1/2 cup kasha (optional)
2-3 32 oz. containers chicken broth
1. Follow directions on box of matzo ball mix
2. Heat olive oil over medium heat in soup pot. Sear chicken 5 minutes or so on each side until chicken is completely cooked. Remove chicken from pot and cut into bite-size pieces and place back in pan. Add all vegetables and broth.
3. Reduce heat to low and simmer for about 45 minutes to an hour. Add kasha about half-hour into the simmer. Add matzo balls about 15 minutes before you’re ready to serve.