How was your Christmas? I hope it was wonderful! Guess what? We had a white Christmas–like some serious snow for the South! We had 4-5 inches!! We woke up to softly falling snow and it continued almost all day! We were in heaven. This is big news around here! I live in the Chattanooga, Tennessee area and we don’t get much snow, only light dustings once in great while! It was magical and perfect for Christmas day!
Anyway, this soup is a family tradition for us. I always make Snowball soup for the first snowfall of the year. We call it snowball soup, but it is actually Matzo Ball soup. I grew up in the Phoenix Arizona area where there is a large Jewish community. In High School we would often go to lunch at a Jewish deli and bagel shop called ‘Chompies’. They had the best bagels and cream cheese and it was cheap:) It was at ‘Chompies’ that I was introduced to Matzo Ball soup. I LOVED it. When I moved to Provo, Utah and there was no ‘Chompies’ (or anything like it) around, I missed fresh bagels and Matzo Ball soup so much that I had to learn to make them myself. The bagels were a bit of a disaster, but the soup turned out awesome and I have been making it ever since! (FYI- I am not sure if this is a totally authentic Matzo Ball Soup recipe, because I usually add shredded chicken.) This is pure comfort food for me. I prefer it over the traditional Chicken Noodle Soup. I know call me crazy–but before you do, try this recipe out! It may win you over too!
Santa brought a darling little Maltese puppy to us this Christmas! She is a cutie, see here–but I need any tips I can get on training a puppy! help:)
- 2-3 chicken breads on the bone
- 4-6 carrots,(2-3 halved for the broth and save 2-3 sliced for serving)
- 1 onion, peeled and halved
- 2 stalks of celery, with leaves, halved
- 1 parsnip, halved (optional)
- 1 clove garlic
- 2 stalks fresh dill (or 1 TB dried)
- 1 bunch fresh parsley (or 1 TB dried)
- 1 Tb grated onion
- 4 eggs
- 4 Tbs butter, melted and slightly cooled
- 1 ¼ cup Matzo meal (found in any grocery store-just ask if you can’t find it)
- ¼ cup water (sub out half the water for seltzer if desired)
- 1 Tb finely chopped parsley (or 1 tsp dry)
- Salt and Pepper
- Combine chicken, carrots, onion (grate a little for the balls first), celery, parsnips, garlic, dill and parsley in a large stockpot with water to cover. Bring to a boil over medium heat, skim foam and reduce heat to low. Cover and simmer for approximately 2 hours give or take 30 minutes. Strain solids. Shred chicken and discard veggies.
- Combine the grated onion, eggs, butter, matzo meal, parsley and ¼ cup water/seltzer. Mix well, season with salt and pepper and set aside for at least 30 minutes. Wet hands and roll dough into your palms into 1 inch balls (they will expand as they cook). Meanwhile, bring a large pot of water to boil. Add 2 Tbs salt. Drop balls into water one at a time. (They may initially touch when you drop them in, but they will not stick together if the pot is large enough.) Reduce heat, cober and simmer for 30-40 minutes. Drain, remove to a plate and cober, until ready to use. (Balls will keep up to 3 days in the fridge)
- Take broth and simmer a few diced carrots in it until they are tender, add the shredded chicken, cooked matzo balls and sprinkle with some fresh parsley or dill. Serve! I like to add a sprinkling of freshly grated parmesan on top of each bowl. Enjoy!