Passover is quickly approaching and I am excited because that I mean I get to have one of my favorite dishes- Matzo ball soup!

I was introduced to this soup after I married Dan. He makes it every Passover and whenever we are sick. His chicken stock aka Jewish Penicillin is key to making this soup taste amazing. 

I am sharing Dan’s recipe because I know you will all love it, even if you don’t celebrate Passover.

Ingredients

Chicken Stock

2 lbs of bone in chicken thighs

3 whole carrots

3 pieces of celery, whole

3 leek stems

2 whole turnips

3 whole parsnips

3 whole yellow onion

1 handful of parsley

1 handful of dill

1 tbs salt

Cracked black pepper to taste

1 box Matzo Ball Mix (prefer Manishewitz)

2 eggs

1/4 cup vegetable oil

Directions

Salt chicken and add carrots, celery, leeks, turnip, onion, parsley and salt in a large stock pot. Fill with water and bring to a boil.

Let us boil for 30 minutes and reduce heat to a simmer for about 2-3 hours.

Strain stock and put chicken and vegetables in a separate bowl, put to the side.

Bring just the broth to a rolling boil for about 10 minutes.

Prepare matzo balls according to package directions. 

Pour hot chicken broth into a bowl and add matzo balls, add desired chicken and vegetables into soup. Crack black pepper to taste.

Spring is in the air and there is nothing better than a warm delicious bowl of matzo bowl soup to celebrate the holidays or to get rid of the sniffles.

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