What You Need:
1 pkg. (4.5 oz) matzo ball mix
(sold in supermarkets with kosher foods)
½ cup olive oil
2 tsp salt
2 lbs pre-cooked and shredded chicken
(can use rotisserie chicken)
64 oz (8 cups) chicken broth or bone broth
3 large carrots, sliced
3 stalks celery, sliced
1 Tbsp chopped fresh dill
¼ tsp black pepper, or to taste
What You Do:
Prepare the matzo ball mix according to the package directions. (Mix the matzo meal with
4 beaten eggs and ½ cup oil, stir and refrigerate for 15 minutes. Do not over-mix.)
Set a large pot of water to boil. Once it boils, add the salt to the boiling water. Using wet hands, gently form the matzo ball mixture into 1-inch balls (ping pong ball size) and carefully drop them into the water. Cover the pot and cook them for 30 minutes (reduce the heat, if necessary, to keep it at a low boil).
After adding the matzo balls to the boiling water, bring the broth to a boil in a separate large pot. Add the carrots and celery and simmer them for 15 minutes. When the matzo balls are cooked, using a slotted spoon, carefully remove them from the salted water and add them to the pot with the vegetables. (At this point you can serve the soup immediately or refrigerate it for up to 3 days). Add the dill and black pepper and serve it hot, making sure to put a matzo ball and some vegetables
into each bowl.
*Note: you can use meat from 1 rotisserie chicken or make shredded chicken in the crock pot by; putting breasts of chicken in bottom of crockpot. Pour chicken broth and salt and pepper over chicken.
Cook on low for 6-8 hours or high for 3-4 hours. Remove from crockpot and shred with two forks.