Chicken Soup with Dilled Mini-Matzo Balls
6.79
Net Carbs
16.21
Protein
10.34
Fat
1.37
Fiber
194.78
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 1 stalk, medium (7-1/2" - 8" long) Celery
- 1 medium (4-1/8" long) Scallions or Spring Onions
- 1/4 cup Matzo Meal
- 5 small (5-1/2" long) Carrots
- 1 1/2 teaspoons Garlic
- 6 sprigs Parsley
- 1 large Egg (Whole)
- 1 small Red Onion
- 3 14.5 ounces cans Chicken Broth, Bouillon or Consomme
- 1/4 teaspoon leaf Dried Thyme Leaves
- 1 tablespoon Canola Vegetable Oil
- 4 1/2 cups Tap Water
- 1/2 ounce Dill
- 24 oz, with bone, raw (yield after cooking, bone removed) Chicken Thigh
- 1/2 teaspoon Black Pepper
Directions:
- For the soup: Dice the chicken, onion, carrot and celery. Mince the garlic then combine all with the broth and water in a large saucepan. Bring to a boil over high heat. Skim off foam that rises to surface. Add parsley, dill, thyme and peppercorns; reduce heat to very low and simmer gently until flavors develop, about 1 1/2 hours.
- Transfer chicken to a cutting board. Strain broth into a clean container; skim off fat and season with salt and pepper to taste. Discard solids. Remove and discard skin from chicken; pull meat off bones and return to broth.
- For the matzo balls: Combine egg, oil, 1/2 the dill and diced scallion in a small bowl. Beat with a fork, then stir in matzo ball mix until well blended. Cover and refrigerate for 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. With wet hands, shape matzo mixture into 16 balls using 1 level teaspoon for each, and drop balls into water. Reduce heat to low; cover and simmer until cooked through, about 15 minutes. Reheat soup. With a slotted spoon, transfer matzo balls to soup and serve.
