Shelley's Matzo Ball Soup Recipe

My sister Shelley has been talking to Robin and I about her matzo ball soup for years and I finally got around to making some. The matzo meal was on clearance at Kroger and I figured there was no better time to whip up a batch.

This soup made the best broth I have ever had. The flavor was exceptional.

1 boneless skinless chicken thigh
1 boneless skinless chicken breast
garlic powder, salt and pepper to taste
4 cups chicken broth
1 cup chopped carrot
1 cup chopped celery
1/2 onion, chopped
matzo meal, prepared for balls according to package directions (Shelley adds a pinch more salt than the package directs)

Preheat oven to 400°. Sprinkle chicken on both sides with garlic powder and salt and pepper. Roast til cooked through (the breast will be done more quickly). Cool slightly and dice.

Meanwhile, add broth and veggies to a large Dutch oven and bring to a boil. Add chicken to pan. Note: I didn't add the chicken breast to the broth until about 15 minutes to go in cook time. I didn't want it overcooked. Reduce heat to medium low; add matzo balls and cover. Simmer soup about 40 minutes or til matzo balls are cooked.


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