Classic chicken and matzo ball soup

By Feigie Ceitlin

The soup

INGREDIENTS:

3 chicken leg quarters Chicken bones (optional)

3 carrots peeled and cut into chunks

3 celery stalks, cut into chunks

1 zucchini, cut into 1-inch rounds

1 parsnip, peel and leave whole

1 large onion, peel and leave whole

1 sweet potato, peeled and cut

1 bunch fresh dill

1 bunch fresh parsley

Water, fill the pot up to 2 inches from the top

Salt to taste

Black pepper to taste

DIRECTIONS:

Place all of the above ingredients into an 8-quart pot.

Turn on fire and bring water to an almost boil.

Skim the froth from the top. Bring to a boil and then lower the flame.

Let it simmer until vegetables and chicken are tender

The matzo balls (makes 8)

INGREDIENTS:

2 eggs

2 tablespoon canola oil

3 tablespoon ice water or cold seltzer

1/2 cup matzo meal

1 teaspoon salt

DIRECTIONS:

Whisk eggs, oil and water until fluffy

Add the matzo meal and salt and mix thoroughly.

Refrigerate the mixture for an hour

Create 2 inch balls

Bring pot of salted water to a rolling boil and drop in balls

Cover the pot and let it boil, transfer to the soup.

*

Blessing on soup: Shehakol

Baruch atah A-donay, Elo-heinu Melech Ha’Olam shehakol nihiyah bed’varo.

Blessed are You, L-rd our G-d, King of the universe, by Whose word all things came to be.

Blessing on matzo balls: Mezonot

Baruch atah A-donay, Elo-heinu Melech Ha’Olam borei minei mezonot.

Blessed are you L-rd our G-d, King of the Universe, Who creates various kinds of sustenance.

Please note that if eaten during a meal, having made the blessing of Hamotzi on challah or bread, a separate blessing on the soup and matzo balls isn’t recited.

Bon appetit!

— Feigie Ceitlin is the program director of Chabad Tucson

Photo by Jacqueline Soffer