Just in time for passover, I’m sharing my beloved chicken soup recipe that has my husband begging. This time I added matzah balls for good Jewish measure, otherwise I use mini croutons, a household chicken soup staple. Lets begin, shall we?
- 2 packages of chicken bones or chicken necks (many grocery stores carry kosher chicken carcasses for cheap i.e. sobeys)
- 1 large onion
- 3 carrots shopped
- 4 celery stalks chopped
- 1 large zucchini – spiralized (zucchini noodles) or chopped
- 3-4 Heaping tbs of Osem’s Chicken soup stock powder (or whatever you have)
- 2 bay leafs
- pepper to taste
Matzah Balls: 1 pkg of matzo-meal or 1 cup crushed matzah, 2 large eggs, 1/4 cup vegetable oil OR follow recipe & instructions on the box.
First take a very large pot and fill with water about 1/2 or 3/5 of the way, depending on how much soup you want (if you have less than 2 litres of water in your pot, your pot is not big enough) and heat on high. Add the onion and chicken bones. As the water heats up, add the carrots, celery, and bay leaves. Leave to boil and turn down heat to low-medium.
Once the soup has been simmering for a while (about 20-30 mins), you will notice foam floating at the top of the pot from the chicken fat. Make sure you scoop out as much as you can from the top, and give the soup a good stir. Stir in 3 heaping tablespoons of chicken soup powder (Hold the 4th), and add pepper.
Add the spiralized zucchini. If you prefer to use the zucchini noodles as a replacement to traditional noodles to make it a noodle soup, don’t add the zucchini noodles while the soup is cooking. Leave them raw in a tupperware and them to your individual bowl. For this recipe, I added them in to cook half way through. Let the soup simmer for another 30 mins.
Take this time to make the matzah balls and begin boiling a smaller pot of water. We usually buy ready matzo-meal with a recipe on the box. But if you must make from scratch… Mix 2 large eggs and 1/4 cup of oil . Mix in about 1 cup of crushed matzah (bread crumb like consistency) and 1/4 tsp of salt. Let stand for about 15 mins, then with wet hands, take the batter and make little balls (size of a walnut) and drop into the boiling pot of water. Let it boil on low for 20 mins, then scoop out the balls and place into a tupperware.
Now taste the soup, depending on how much water you used, we want to make sure its not too salty. If you feel it could use more salt or you like a saltier chicken soup, add one more tablespoon of chicken soup powder or as much as your heart desires.
Soup is ready to be served!
Place a few ladles full of soup into a bowl, make sure you add all the veggie and chicken bone goodness in there. Add 2 matzah balls or a bunch of zucchini noodles. Now feed the soul…