matzoh ball soup.

Either I dont know or care that it is summer, and blazing hot outside. But sometimes you just crave certain foods, and last night it was matzoh ball soup! It's always been our meal, mine and Daniels. It was one of the first meals I had with his family. He made it for me for our 1st anniversary. And last year I made it for his first day of teaching as a comfort food. Always made at good times, and has so many great memories.

Last night I made it the Daniels moms way, with veggies, noodles and chicken. Its different from the normal matzoh ball soup, which is normally just the matzoh and broth (veggies are optional), and the way we normally make it. But it's Daniels favorite version, so heck why not. Tasted amazing with the extra veggies!

All my ingredients. I took out the potatoes from the veggies...potatoes would be weird in this soup!

Pour the soup mix to the water.

Add chicken broth!

Hello yummy matzoh balls!

Enjoy.

Matzoh Ball Soup

Ingredients

2 Chicken breasts

1 box of matzoh ball & soup mix

    2 eggs

    1/4 cup oil

    2qts water

1 can of chicken broth

Noodles of your choice (we like egg noodles)

1. Pre-heat oven to 350.
2. Put 2 quarts of water in a large pot, pour in the soup mix and chicken broth. Bring to a boil
3. Bake chicken for 15 min or until done, in the oven. You can cook them however you want, but in the oven always is quick and I cant over cook it and dry it out.
4. While the chicken is cooking, mix 2 eggs, 1/4 vegetable oil, and the matzoh ball mix. Then let it sit for 15 min.
5. After 15 min roll out the matzoh balls, and if the water is boiling put them in the water. Cook for 30 min.
6. Toward the end of the 30 min add your noodles so they can cook. Shred your chicken and add it and your veggies
7. Cook til noodles are tender and done!