Sarah's Matzo Ball Soup

A good friend of mine had surgery this week, and I thought it would be nice to bring over some chicken soup. However, for me, if I am making chicken soup, I must include Matzo Balls. Luckily, I have found a gluten-free option to make these. (I have to tell you they are pretty darn close to the original and sometimes I think even better) The matzo balls are light, fluffy, and so flavorful.  

Good chicken soup comes from homemade broth, fresh vegetables, and of course, the most important ingredient..... LOVE. 

My mother used to make a version of this soup every Christmas Eve, and frankly I love it. While I was in New York in September, my mother ordered the soup from a Carnegie Deli, and I have been craving it ever since. I hope that you take the time to make it during this fall/winter time period. You will not regret it. (You can either use regular Matzo or Gluten free for the dumplings).  

Ingredients:

Prepare the Broth:

• Roasting Chicken (5-7 lbs)
• 1 onion, peeled and cut in half
• 3 tsp salt 
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 bay leaf 
• Water to cover chicken 

Soup- 

• Chopped chicken (dark and light meat)
• 1 onion diced
• 3 carrots chopped
• 4 celery stalks chopped
• 1 tsp garlic powder
• 2 tsp kosher salt
• 1 tsp onion powder 
• 1 bay leaf
• 1 T dried parsley

Matzo Balls- as directed 

In large stalk pot combine broth ingredients. Bring to boil and then reduce heat to rolling simmer. Cover and cook for an hour and half.

Remove Chicken and onion (you can throw the onion away). Remove meat from chicken and either shred or dice (based on your preference). Add all of the soup ingredients back to the stalk pot and cook over medium heat for an hour. Then add your Matzo Balls and cook for 20 more minutes.

Serve with gluten-free or regular bread. 

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