Matzo Ball Soup

Based on Grandma Carol's recipe, MBS is Dan's signature dish. It's the cure to any ailment. 

INGREDIENTS

• 1 tbs Extra Virgin Olive Oil
• 2-3 split chicken breasts, bone in (skin optional)
• 3 stalks celery, diced (save inner stems/heart)
• 1 large onion, diced
• 3-4 carrots, sliced into half moons (save tops)
• 1/4 cup fresh dill
• Manischewitz Matso Ball Mix (prepared as described)
• 1 Egg (for matso ball, as described on mix)
• Vegetable Oil (for matso ball, as described on mix)
• 11-12 cups of water
• 2 tsp salt
• 1 tbs pepper
• 2 bay leaves

DIRECTIONS

Prepare the Broth: Heat EVOO over medium heat in a large saucepan/stock pot.  Add onion and sautee until translucent (3-5 minutes).  Add water, chicken breasts, bay leaves, celery inner stems, and carrot tops to pot and bring to a boil.  Simmer for 45-60 minutes; remove chicken and breast meat from bone (remove and throw away skin, if originally added for extra flavor).  Shred 1 chicken breast with 2 forks and save other chicken breast for additional use (chicken salad).  Add chicken bones back to broth mixture and continue simmering for another 1-2 hours.  Remove bones, celery inner stems, carrot tops, and bay leaves; add chopped celery, carrot, and dill.  Either add salt and pepper to taste OR add 1/4 package of broth mix from matso ball soup package (if combined broth+matso balls package). Simmer for another 45+ minutes, while making the matso balls.

Make Matso Balls and finish: Follow instructions on package, with about 1" diameter on each matso ball dropped into broth.  Add shredded chicken back in when matso balls are dropped in.