Chicken Matzo Ball Soup

Chop Vegetables roughly, well washed and not peeled, add to 2 quarts of warm Water

Add 1 ounce of Haco Chicken Base Item Number 441 and the 2 Chicken Thighs, bring to a boil and let it simmer for 30 minutes. Strain, remove Chicken Thighs, the skin and dice the Chicken Meat .

Then:

Take

1 Carrot, peel and dice roughly a quarter inch

1 Parsnip, peeled and diced

1 Onion, Peeled and diced

½ Leek well washed and diced

Sautee with EVOO for 5 minutes in medium heat, add the strained Chicken Stock to the diced Vegetables. Then add the diced Chicken Thighs as well.

Here is the most Important part, beat Eggs and Oil together first with a Fork until truly smooth, THEN add the Matzo Mix, I prefer to use Streit’s Matzo Ball Mix, it is the real deal, carefully blend it in with the Fork until all Matzo is submerged, gently place a Food Film wrap over your Mix and place in the Refrigerator for 20 minutes.

While this is taking place, place on your Stove 2 quarts of Water, add 1 ounce of Haco Chicken Base # 441 bring to a boil, (this will take 20 minutes) then remove your Matzo Meal Mix from the Refrigerator  and form approx.  10 to 12 Matzo Balls, size would be 1 to 1.5 inches in Diameter; it is a good idea to have Luke warm water to dip your Hands in before forming the Matzo Balls for a smoother finish and to avoid stickiness on your hands and risking the Matzo Ball to dissolve. Be sure the water is at a rolling Boil, quickly drop the Matzo Balls in there one at a time, once finished, cover the pot and let it boil heavily for 5 minutes, then turn it off and let it sit for 20 to 25 minutes so that they can absorb plenty of moisture and therefore give you a nice and soft Matzo Ball.

Now, you are going to re heat the Soup and Vegetables, quickly bring to a boil and lower the heat so that it is only a soft simmer, pour your Soup into a desired Soup Dish, add a Matzo Ball and garnish with either fresh chopped parsley or my Favorite, Chives, very thinly sliced.

For those of you who would like a bit of change, cool Matzo Balls, then slice carefully and sauté it with some Vegetable Oil on both sides until crispy, lay it on a paper towel for a second to absorb the grease and add to the hot Soup, you now have Chicken Vegetable Soup with Matzo Crisps, and even more so add some nice Egg Noodles for the ultimate Matzo Ball Soup like Grandma used to make.