An Oldie, but Goodie

After 60 degrees on Friday, it was disappointing when we dipped back down to 20 degrees over the weekend.  The sudden drop in temperatures made me crave something warm and comforting.  I had been promising some matzo ball soup to one of my co-workers and took this as the perfect opportunity to cook up a big batch.

Now, anyone who knows me knows how much I love my matzo ball soup; and if someone were to tell me matzo balls and cape cod chips were the last two things I would ever eat, that'd be fine with me.  In fact, bring it on.

Anyway, growing up there was always homemade chicken noodle/matzo ball soup around.  It didn't need to be a special occasion for my dad to cook up a pot of soup, and you bet I was always the taste tester.  (Take that elbow to the ribs, Joel)

27 years later, I'm happy to say I've perfected my dads recipe.  In fact, I miiiight say its better, but I wont.  

I like my soup with lots of chicken, hearty veggies, noodles, and the most light and fluffy matzo balls ever.  When time allows I'll make my own broth and balls but on Monday this was not the case so I improvised with store bought chicken stock and matzo ball mix.  

Ingredients:

6 cups chicken stock

2 chicken bouillon cubes

1 chicken or split chicken breast with ribs

6 celery stalks

6 carrots, peeled

2 parsnips, peeled

1 onion, sliced

fresh parsley or dill (depending on your taste)

salt and pepper to taste

1 bag of whatever your favorite soup noodles are

1 box of matzo ball mix

Directions:

In large stock pot, heat 6 cups chicken stock and add 3 - 4 cups water.  Bring to a boil, and add bouillon cubes.  

Wash chicken, and place into boiling water.

Add chopped veggies (I like to chop my veggies on the larger side to add texture to the soup)

Cover, and simmer soup for 2 hours.

When chicken is fall off the bone tender (yeah, I said it) remove from soup and place in large bowl.  Using two forks or a fork and knife, remove meat from bones and replace in soup.  I like my soup with white meat only.

Add parsley, salt, and pepper to taste.  Cover and let simmer for 30 more minutes.

While soup is simmering, prepare matzo ball mixture (you can pretty much follow the description on the box).  (I was too busy eating tasting the soup to document this part, but I assure you, its thrilling)

Simmer mballs, covered, for 30 minutes or until they have reached desired texture. (For you first time mballers out there, trust me...light and fluffy is where its at)

Remove balls from heat, and set aside.  I like to reserve the water I cooked the matzo balls in to cook the noodles.  Not only does it have flavor, but the pot is already hot.

Add a few matzo balls and noodles to a large soup bowl and enjoy!

5 seconds later, refill.