AHMAZING Matzo Ball Soup

If you didn’t already need a reminder, it is winter. In Canada, winter is a magical yet cold and frigid ice beast. She laughs in the face of salad and craves only that which will warm her body and soul and subdue her cravings for anything carb related. No wonder us Canucks are the innovators of poutine; a gooey mess of cheesy love and scalding hot gravy. I’m pretty sure we’re also the masterminds behind the Toque, and outerwear in general, but I digress.

Today, however, we move away from the guilty pleasures of winter calorie feasts by embracing our inner Bubbies to create a healthy, yet satisfying home-made Jewish staple that will cure what ails you whilst satisfying your taste buds. To top it off, this is an affordable dish that will last you for days- eat it fresh or freeze for a rainy day.

What you’ll need:

1 box of Matzo Ball Mix (the brand available in most Grocery Stores is Manischewitz)-1 box will make up to 20 Matzo Balls depending on the size of your Matzo balls (bear in mind, they do expand as they cook).

1 Whole Chicken or 4-5 Chicken Thighs

2 or 3 Whole Carrots

3 Stalks of Celery

Two Boxes of Chicken Stock

4 eggs per each box of Matzo Balls

Salt and Pepper (to taste)

In a large pot, add two boxes of chicken stock and 2 cups water. Place the chicken in the pot and set to medium heat (I have a gas stove so my stove heats up really quickly so I keep mine closer to Low/Medium heat). Let sit for around 2 hours until chicken is cooked and the broth is rich with liquid chicken flavor. Remove the Chicken from your broth. You can re-use the chicken for a future stock by freezing it.

Add chopped celery and carrots to stock and reduce to low heat. Let sit and stew.

Now for the Matzo balls!

In a large bowl add the box of Matzo mix. Add 4 eggs to box and 4 teaspoons of vegetable oil. Mix until sticky and blended together. Place your mix in the fridge for 10 to 15 minutes.

While your mix is cooling, fill a pot with around 10 cups of water and a little vegetable oil. Bring water to a boil. Remove your Matzo mix from fridge. Wet your hands and start rolling your mix into 1 inch diameter balls. Once you have transformed your mix into little balls of Matzo heaven, place into the boiling water. Reduce heat to medium and let cook for 20 minutes.

Once cooked, remove your Matzo balls from their hot bath and transfer into your pot of magical chicken broth. And voila, you’re healthy bowl of fluffy yumminess is ready for consumption.


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