It was rainy the other day and I was just craving something warm. I imagine my characters in Trapping a Terrorist would love something like this Matzoh Ball Soup on a rainy day! The secret ingredient is leeks. My grandmother always said that you can’t make a good chicken noodle soup without leeks. As for the matzoh balls, I must confess that I use a box mix for these. The tip to them being tasty is to not make them too big so they can absorb the broth more easily. I generally make my balls a little smaller than a golf ball. If you try this recipe, please let me know how you liked it!
Caridad’s Matzoh Ball Soup
Ingredients
1 cup sliced leeks
1 cup diced carrots
1/2 cup chopped celery leaves (You can use the stalks but I think the leaves have more flavor!)
1 box low salt chicken broth
1 box vegetable broth
4 thighs with skin
1 cup sliced carrots (to be added later)
Matzoh Ball Mix
2 cups egg noodles
Directions
Saute leeks, diced carrots and celery in a little olive oil. Do not brown the vegetables, just sweat them (about 4-5 minutes).
Add broths and chicken and bring to a boil. Lower to a very low boil and cook for about three hours or so. Rremove chicken from the broth. Remove skin and either toss or make a cracklin’. Fork meat from bone and return to the broth.
An hour before you are going to eat, add the sliced carrots.
It takes about 20 minutes to make the matzoh ball mix but most of this time is letting the balls sit in the fridge for about 15 minutes. Once the matzoh balls are ready, add to the broth and bring to a boil again. Cook for 14 minutes and add your egg noodles.
Cook for another 6 minutes if you like a firm noodle. 7-8 minutes for softer noodles. Serve in a nice deep bowl!
