Matzo Ball Soup

This is one of our all-time favorites. It is one of the dishes, like the potato salad, that your mom makes to perfection. It is always made after Thanksgiving when we have the leftover turkey carcass or after we have accumulated, in our freezer, the backs, necks and wing tips of about 8 chickens.

8 to 10 servings

1 recipe chicken stock (see next recipe)
2 carrots, chopped
2 celery stalks, chopped
1 matzo ball recipe from Matzo Meal box
1 pinch of fresh ground nutmeg
1 onion, chopped
2 cups shredded chicken
to taste salt and pepper
Recipe

Steps:

  1. Place all ingredients, except meat and maizo balls, in large stockpot.
  2. Bring to a boil and then simmer, uncovered, for 30 minutes.
  3. Add meat.
  4. For matzo balls, use recipe on box, adding a pinch of nutmeg. Render fat reserved from chicken and use in place of oil in matzo ball recipe. Instead of cooking matzo balls in water, drop them into the simmering soup.
  5. Adjust seasoning and serve.