I have been meaning to make matzo ball soup since last week, however I did not have any eggs left after I made a flourless chocolate cake for Passover dinner at Wendy's parents' house.
Then, over the weekend I bought a carton of eggs and finally yesterday made the Matzo Ball Soup with Chicken and Bok Choy.
Instead of using a mix for the broth that came with the boxed Matzo Ball Soup, I used the liquid left over from poaching chicken for Jenny's Chicken Dip.
I then added a few extra ingredients to the soup and something special into the balls. This turned out to be the perfect meal for the rainy weather we are having now in DC area...I mean seriously? 40ies and rain in the middle of April?
2.5 quarts of liquid (I used a combination of home-made chicken broth, vegetable broth and water)
2 celery stalks (just for flavor)
1 jar of baby carrot puree***
1 boxed mix for matzo balls (you'll need 2 eggs and 2 tablespoons of oil to form the balls)
1 tablespoon finely chopped dill (Thank you to Laura's roommate Danielle!)
1 cup cooked and shredded chicken (approximately one chicken breast)
1 cup chopped bok choy
salt & pepper to taste
1. Follow instructions on the box to form matzo balls, but add dill!
2. Bring 2.5 quarts of liquid, celery and carrot puree to a boil. Drop matzo balls inside, cover tightly, lower the heat and simmer for 15 minutes.
3. Add chicken and bok choy and simmer for another 5 minutes.
4. Discard celery and serve the soup in a bowl garnished with parsley.
***Important note: the addition of carrot puree is Paige's idea! The carrot puree adds a bit of sweetness to the soup and gives the broth a slightly orange color. [Paige also taught me to add horseradish to mashed potatoes.]
Variations: you can add diced carrots, fresh peas, green beans or even broccoli to the soup. Instead of chicken you can also add tofu.
What is your favorite way to make matzo ball soup?