Matzo Ball Soup

Matzo Ball Soup

  • 3 bone-in chicken thighs
  • 4 celery stalks
  • 2 yellow onions, diced
  • 3 carrots, diced
  • 4 garlic cloves
  • 3 parsley sprigs, chopped
  • 2 bay leaves
  • salt and ground black pepper to taste
  • 1/2 cup matzo meal
  • 2 eggs, slightly beaten
  • 2 tablespoons vegetable oil
  • 1 teaspoon baking powder
  • salt and ground black pepper to taste

    1. Put chicken thighs, celery stalks, onion, carrots, garlic, parsley, and bay leaves into your VitaClay pot; season with salt and pepper. Pour enough water into the cooker to cover ingredients by 2 inches.
    2. Cook on "Stew" for 40 minutes or an hour.
    3. While the soup cooks, mix matzo meal, eggs, vegetable oil, and baking powder together in a small bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate for at least 10 minutes.
    4. After about 30 minutes of cooking, remove celery stalks from your VitaClay. Remove chicken to a cutting board and strip and shred meat from the bones
    5. Return shredded chicken to your VitaClay cooking pot. Roll matzo mixture into 1-inch balls and gently drop into the boiling soup; cook, stirring gently, until the matzo balls are heated through, about 30 minutes.
    6. Serve and enjoy!

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