A good friend of mine, Rachel, taught me the trick to matzo ball soup– extra onion and dill. A rich, heartwarming soup was amplified immensely. Now I have my killer chicken stock, delicious matzo balls, and bright accented aromatics.
Matzo Ball Soup
1 (3 pound) whole chicken
3 bay leaves
2 cups diced onion
1 cup diced carrot
1 cup diced celery
1 head garlic, excess skin and top sliced off
1/2 cup packed fresh parsley (stems included)
1 package Streit’s Matzo Ball Mix
1 (32 ounce) carton chicken broth
salt and freshly ground pepper
1/4 cup plus 3 tablespoons minced dill
1/4 cup minced onion plus 3 tablespoons minced onion
1/2 cup peeled, sliced carrot (each slice about 1/4 inch thick)
In a large stock pot, add chicken and cover with water till water rises 2 inches above top of chicken. Add in bay leaves, onion, carrots, celery, garlic, and parsley. Bring to a boil and then reduce to a simmer and cook for 1 hour. Meanwhile, in a medium bowl, mix Streit’s matzo ball mix as directed and allow to rest for 15 minutes.
Strain stock into another large stock pot. Discard onion, carrot, bay leaves, celery, garlic, and chicken carcass. (save chicken meat for chicken salad sandwiches). Then add extra chicken broth to homemade stock and season to taste with salt and pepper.
Once matzo ball mix has rested, add in 3 tablespoons dill and 3 tablespoons minced onion. Mix well then divide into 8 portions and roll into balls. Bring another stock pot of water to a boil. Add in matzo balls and reduce to a simmer. Cover and cook for 30 minutes (thanks Streit’s that was the perfect time).
To finish: bring chicken stock to a boil and add in remaining carrots and onion. Cook till carrots are al dente then reduce to a simmer and add in remaining dill. (To test carrots, use a fork– just remember they will continue to cook so you want them just under where you like them). Take a slotted spoon and add in matzo balls to chicken broth. Serve warm with challah. Enjoy!