6stemsflat leaf parsleychopped, equals about 1 Tbsp
2stems dillchopped, equals about 1 tsp
½teaspoongingerpureed
1teaspoongarlic powder
1teaspoonpepper
1.25lbchickencooked and shredded**
3stems celerychopped, about ⅔ cup
2carrotspeeled and chopped, about 1 cup
saltto taste
4-6ozextra-wide egg noodles***boiled and cooked
Optional Garnish
edible flowers pictured here are violas and dill flowers
Instructions
Matzo Ball
Take a medium-large bowl and mix your eggs and oil together to beat the eggs slightly with a large fork. Add in matzo meal and salt, mix until smooth. Add in your broth and mix thoroughly until combined.
Cover bowl with a silicone or fabric reusable cover (or plastic wrap). Place in the refrigerator for 30-60 minutes.
Soup
In a medium to large pot pour in the broth, onion, parsley, dill, ginger, garlic powder, and pepper. Mix, cover, and bring to a boil.
Remove chilled matzo dough from refrigerator. Fill a small mixing bowl with water. Using a cookie scoop or spoon, scoop about 1” balls of dough. Wet hands and roll matzo balls in hands to make cohesive shape.
Drop matzo balls into boiling soup mixture. Cover and reduce heat to low/simmer. They will take about 30-45 minutes to cook through. Matzo balls will rise to the top when ready.
Take celery, carrots, and chicken and place into soup. Let simmer covered for about 10 minutes. Add salt to taste.
Add in egg noodles and cook for another 5 minutes. Spoon into bowls, top with garnish if you wish, serve, and enjoy!
Notes
*Can be 4 large bowls, like a dinner serving. Or can be 8 smaller cup servings. **Chicken: I wanted to make this easiest for you. You can use dark or light meat. You can bake, cook on the stove, or take even from a roasted chicken. Whatever is easiest.*** Egg Noodles: If you keep Kosher for Passover be sure to check the label of your noodle package for the appropriate hechsher. Or feel free to leave them out.Storing: remove matzo balls from the broth/soup when storing. The matzo balls will soak up all the broth.