Well friends – we find ourselves at the end of our matzo ball soup journey.
It’s time to make the soup and reap the rewards of our labor.
So without further ado…Let’s make us some soup!!
This is what you’ll need: 4 cups of water, 2 quarts of homemade or store bought low sodium chicken broth, 2 tbsp extra virgin olive oil, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 large onion, 4 stalks of celery, 1/2 cup of carrots, 1 tbsp fresh dill. Extra wide egg noodle are optional, as well as not pictured here – oops.
Feed your dog a carrot – check out the carrot flying through the air. Do you see it?
Heat a stock pot to medium and add the extra virgin olive oil.
Once the pot is warm add the onions.
Then the carrots…
Then the celery.
Sauté them together for 5-10 minutes. The longer you sauté them the softer they become.
Beep, Beep, Beep…Personal Preference Alert: I like my veggies to have some substance to them so I tend to slightly undercook them – I lean more toward the 5 minute mark.
And the broth. This is where your homemade broth really kicks it. This is also where you think kind thoughts of me and chant my name!!
Next add the salt.
And the onion powder.
Last but not least the fresh dill. Ah.. the dill.
Some things just go together like dill and chicken soup. How could you even think about not using dill?
That would be like eating corn without butter, watching Fred without Barney or eating cookies without milk – is that even legal? Oh, I can’t bear the thought, someone please make it stop!! Move along, move along…
There you have it.
Turn the heat to high and wait for the soup to boil.
Since I forgot them in the starting ingredients I am giving the egg noodle their own close up.
Once the water is at a rolling boil you are at a crossroad.
Beep, Beep, Beep…Another Personal Preference Alert:
You can do one of two things here. Add the egg noodle or skip them completely, thankfully this is not rocket science.
If you choose to add them read below, if not move along, “these are not the noodles you seek”. (Star Wars Reference for those of you who live under a rock).
- Add the egg noodles to your soup. Now, I am not discriminating against other noodles, you can choose any type of noodle you like, except for maybe lasagna noodles that would be strange.
- The photo above is the 16 oz bag. Do not use the entire bag or you will have no broth left!!
- I like to add no more than a 1/4 of the bag or 4 oz. Again, personal preference as to how “noodly” you like your soup, the more noodles the less broth, they are like soup sucking sponges.
- Cook the egg noodles for 7 minutes. Yes, technically they’ll be undercooked. Be patient young grasshopper there’s still more to come.
When your timer for the egg noodles goes off, drop the heat to a simmer, wait a minute until the boiling subsides slightly then add the matzo balls.
If you skipped cooking the egg noodles start reading here!!
Drop the heat to a simmer, wait a minute until the boiling subsides slightly then add the matzo balls.
Keep your stove on a simmer and cook for 20 minutes.
This will give all the flavors enough time to become really good friends.Look at that!!
Grab a nice big bowl and dig in!!
And most importantly – Don’t forget to call me so I can join you, I’ll even bring dessert!!
Oops…I almost forgot. Remember the chicken from the other day? This would be a great time to add it to your soup. Or just thinking out loud here, you could grab one of those pre-cooked birds from the store and shred some meat off to add to your soup.
Make sure that you don’t pick one of the seasoned birds or it might taste peculiar, or it might taste good. Let me know if you try it, thanks!!
So there you have it – Matzo Ball Soup!!!
Until next time…I’m off to feed my dog more carrots.
Be Blessed, Stay Blessed and remember to laugh at yourself or someone will do it for you!!
Matzo Ball Soup
- 4 cups water
- 2 quarts homemade chicken stock or low sodium store bought stock
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 large onion
- 4 stalks celery
- 1/2 cup carrots
- 1 tbsp fresh dill
- Extra Wide Egg Noodle (optional)
- Heat a stock pot over medium heat, drizzle in 2 tbsp of extra virgin olive oil.
- Add the veggies and sauté for 5-10 minutes.
- Add the liquids: water and the chicken stock.
- Add the seasoning; salt, pepper, garlic powder and onion powder.
- Add the fresh dill.
- Turn the stove to high. Bring the water to a boil.
- Optional Step – The extra wide egg noodles. (If you don’t add them go to step 9) Once the water is boiling, add no more than 4 oz of egg noodles to the pot.
- Boil for 7 minutes (Yes, technically they will be undercooked but just trust me).
- Lower the heat to simmer then add the matzo balls.
- Cook for 20 minutes.
- Grab a bowl and enjoy or put them in containers to store in the refrigerator.