During a long week without bread, one of the most traditional and comforting meals that gathers the family around the table is matzah ball soup. Not only is this recipe my favorite way of utilizing such boring crackers but it is also perfect for school lunch.

Tools you will need:

1 large pot

1 cutting board

1 chef knife

1 wooden spoon

1 ladle

1 large bowl

2 forks

Tips for making matzah ball soup:

Is chicken necessary?

Most matzah ball soup recipes have shredded chicken breast in the dish, but it is totally optional. You can even replace the chicken stock for vegetable stock too, and it will still be delicious!

Does size matter?

The size of the matzah balls is typically tiny, but for this recipe I made them quite bigger than usual. When you put the matzah balls in the soup, they will double in size so please consider that!

Yield- 7 servings

Prep time- about 30 minutes

Cook time- 1 hour 30 minutes

Ingredients:

2 chicken breasts

2 tbsp olive oil

4 cups chicken stock

1 large yellow onion half finely diced half thickly diced

3 cloves of garlic minced

4 eggs

1 cup matzah mill (or finely crushed matzahs)

4 tbsp parsley finely chopped

2 large carrots thickly sliced

2 celery stalks thickly sliced

1 stick rosemary

Bundle of thyme

Salt and pepper

Instructions:

Season the chicken breasts with salt and pepper. In a large pot, heat it to medium and pour in the olive oil. Once hot, place in the chicken breasts and sear on both sides for 5 minutes, giving it a light brown color. Pour in all the chicken stock and cook on a low simmer for an hour to get the chicken tender enough to shred.

While the chicken is cooking, prep the matzah balls. In a large bowl, combine 4 eggs, half of the thinly diced onion, minced garlic, matzah mill, 2 tbsp of parsley, ½ tbsp salt and pepper. Mix until a dough forms and rest in the fridge for at least 30 minutes.

During the extra time while the matzah dough is resting and the chicken is cooking, now is the best time to cut the carrots and celery. Potatoes are also optional. Once assembled, cook the vegetables in the pot with the chicken.

When the chicken is tender, take it out onto the cutting board and shred it with two forks. Insert it back into the pot. Take the matzah dough and form it into uniform little balls. Plop it into the soup and place the rosemary and thyme on top. Cover and cook for 5 minutes, flipping the balls halfway through. Season with salt if necessary.

Serve in a bowl and garnish with parsley.