Chicken soup may or may not cure the common cold, but it sure does put a smile on my face. Chicken soup is the perfect comfort food.  It soothes a sore throat and is gentle on the tummy. Chicken soup is quite easy to make and you don’t have to wait until Passover to add Matzoh balls.

I say Matzoh… You say Matzah… They say Matzo.. or Matza.  It doesn’t matter-  it is all the same. The REAL question is what type of Matzoh balls do you like?  I like fluffy Matzoh balls with lots of flavor.  Rock hard sinkers just won’t do. There are a few key things you can do to make sure you get a fluffy and flavorful ball. 1) Measure to make sure you have the right combination of ingredients ( yeah I know I hate to measure, but for these I actually do) 2) Seltzer: Use seltzer instead of water or chicken broth. It really does make a difference.  3) Cook until AFTER they float to the top! If you don’t the middle of the ball will be hard.

For the Soup – Ingredients:

• 2 cups chopped carrots
• 2 cups chopped celery
• 1 cup chopped onion
• 2 turnips chopped
• 2 parsnips chopped
• 1/2 teaspoon salt
• 1/2 black pepper
• 2 Table Spoons Olive oil
• 2 lbs chicken parts with skin (legs, breast, thigh etc)
• 1 bunch dill
• 1 boil safe net bag -to place chicken and dill in.  They are often sold as clam bake bags. I buy these locally in the supermarket, but they can be bought online. I use these bags because I do not like chicken pieces in my soup. I place the chicken and dill in the bag and place it in the soup.  When the soup is ready I remove the entire bag. If anyone wants chicken in the soup – I shred the chicken and add to individual bowls.

Directions for the Soup:

• Heat olive oil to a large stock pot and add onions, celery, carrots, parsnips, and turnips.
• Add salt and pepper
• Cook until vegetables soften about 5 minutes.
• Add enough water to fill 3/4 of stock pot
• Stuff the chicken and dill into the net bag and tie bag tightly.
• Place bag into soup
• Cook on low for 4 hours (prepare your Matzoh balls while the soup is cooking since they need to sit in the refrigerator for at least 2 hours)
• Remove bag with chicken and dill.

For the Matzoh Balls – Ingredients:

• 4 tablespoons vegetable oil
• 4 large eggs, slightly beaten
• 1 cup Matzoh Meal
• 4 tablespoons  seltzer
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• ½ cup flat leaf parsley finely chopped

Directions:

• In a medium bowl whisk the eggs, add oil, salt, pepper, parsley and matzo meal then stir in seltzer. Do not over mix.
• Refrigerate for a minimum of 2 hours
• Wet your hands with cold water and form the balls by rolling the mixture in your hand.
• Drop into boiling soup, reduce heat and cook for approx. 20-30 minutes.
• The balls will double in size and begin to float to the top. Let them cook even after they float to the top. 

Balls swimming in the soup!