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vegetable oil celery stalks carrots yellow onion garlic boneless skinless chicken thighs chicken broth salt and pepper fresh dill bay leaves matzo large eggs ground almonds fresh parsley grated fresh ginger
In a medium bowl, whisk the eggs and oil together. Add the matzoh, water, almonds, salt, parsley, and ginger. Stir well. Refrigerate for 15 to 20 minutes for the matzo to absorb the moisture.
With wet hands, form the matzo batter into 1 ½ inch balls; a cookie scoop is handy for this. Bring 10 to 12 cups of salted water to a boil in a separate large soup pot or Dutch oven.
Heat 1 tablespoon of oil in a large soup pot or Dutch oven. Then sauté the onion, celery, and carrots over medium heat until soft; about 5 minutes. Add the garlic and cook for another minute.
Stir in the chicken, broth, water, salt and pepper, and a few sprigs of dill and bay leaves to the pot. Cover and bring to a boil. Then reduce the heat to maintain a simmer and cook for 20 minutes.
After the soup has simmered, remove the chicken and shred it with a fork. Return to the soup and taste for seasoning. Add more salt and pepper to taste and bring back to a simmer.
Meanwhile, form the matzo balls and drop them into the separate soup pot, or into simmering soup. Cover and bring back to a simmer; cook for 20 minutes without removing the lid. It's important that the soup maintains a simmer to cook the matzo.
Ladle the soup into bowls, add the matzo balls and top with fresh parsley and dill.
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