Matzo Ball Soup

Besides those two days of 70 degree plus weather we had this week, it's been cold, windy, and bleak. To fight off some of the gray, tonight I'm making Matzo Ball Soup. :)

The first time I had matzo ball soup, my boss made it for me. I was sick, but she really needed me to nanny for a few hours. When I got to work, she had made me yummy matzo ball soup. I had some, it was amazing, I took it home, and ate it for the next 2 days. I felt better; it's true--it cures everything ;)

Matzo Ball Soup with Chicken and Vegetables
Serves 2 as main course, or 4 with a salad on the side

1 tablespoon butter
1 carrot, 1/2 inch dice
Half an onion, 1/2 inch dice
1 hearty stalk of celery (2 if it's thin), 1/2 inch dice
1/4 cup white wine
4 cups Chicken Stock
1/2 cup shredded chicken
2 large eggs, lightly beaten
2 tablespoons oil
2 tablespoons cold water
1/2 cup matzo meal
1/2 teaspoon salt
1/4 teaspoon pepper

In a medium sauce pan over medium high heat, saute the onions, carrots, and celery in the butter until soft and just starting to brown -- about 5 minutes. Deglaze the pan with the wine; let the wine cook off completely -- about 2 minutes. Add the stock and the chicken. Bring to a boil and let simmer.

Meanwhile, in a small bowl mix together the eggs, oil, water, matzo meal, salt, and pepper. Mix well, then stick in the fridge for about 20 minutes while your soup base simmers.

With wet hands, pinch of ping pong size globs of matzo ball mix, form into a ball, and drop into the soup base. Continue until all matzo ball mix has been used. Cover and let simmer for about 25 minutes, or until matzo balls have almost doubled in size, and are all poking out of the top of the soup.

Serve :)

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