Save&Share this EASY chicken matzo ball soup! (My Jewish in-laws approved!)
Sipping the soup while the candle is lighting is probably my favorite thing to do besides opening gifts for 8 days straight.
Soup and chicken:
- Cut the grilled chicken into cubes/bites size.
- Heat 2 tablespoons of olive oil on medium-high heat. Add carrots, onions, celery. Cook for 3-5 minutes.
- Add in the chicken. Cook for 3-5 mins then add chicken broth, cover with a lid and cook over medium heat for 30 mins.
For the Matzo Balls:
- In a large bowl combine all of the ingredients until they are well mixed together and set in the refrigerator for at least 1 hour.
- Roll matzo ball batter into small ball sized.
- Place matzo balls into the soup and cook over low heat for 15 to 20 minutes or until they are cooked through out and firm.
- Serve them in a bowl and garnish with fresh dills.
Note: I like to have the soup sit over night so the matzo balls soak up all the broth.
