It started New Years Eve. First it was a dull ache, then a sniffly nose, and then by New Years Day, a full blown cold. My husband was one sick man. So I did what I always do when someone is sick in our house and made my go-to-cold-buster-cure-for-the-sniffles : Matzo Ball Soup.
When I was a kid my mom would take us to a deli where they had the best Matzo Ball soup I've ever had. Each bowl would arrive with the largest most tender dumpling imaginable and a broth that felt like home. This soup was amazing and the only thing I ever seemed to crave when I was sick. Fast forward a few decades, and I still turn to Matzo whenever I feel a cold edging its way in.
Packed with ginger. . .
. . . and garlic. . .
. . . those sniffles don't stand a chance.
Cold-Buster Matzo Ball Soup
Serves 10-12
Soup:
- 1 extra large yellow onion chopped (or 2 medium onions)
- 6-7 medium carrots sliced (I used rainbow carrots this time for added color)
- 6-7 celery stocks sliced
- 6 large sprigs of fresh thyme
- 4 tablespoons of extra virgin olive oil
- 3 bay leaves
- 1 bulb of garlic
- 4" piece of fresh ginger
- 12 cups chicken broth
- 4 cups water
- 1lb boneless skinless chicken breasts
- 1lb boneless skinless chicken thighs
- Salt and Pepper to taste
Dumplings (from scratch):
- 4 eggs
- 4 tablespoons vegetable oil
- 1 cup matzo meal
- 4 tablespoons broth or water
- 1-2 teaspoons of salt (optional)
Dumplings (from mix)
- 4 eggs
- 4 tablespoons vegetable oil
- 1 box Matzo Ball Mix
Saute the chopped onion in the olive oil with 3 sprigs of thyme over medium low heat until they become translucent. Add the celery and carrots and saute another 5-8 minutes until they begin to change color. Add the broth, water, and bay leaves. Bring to a boil and add the chicken.
While this meat is cooking, mix up your matzo ball ingredients (use either the mix or the scratch recipe) and refrigerate for 20 minutes.
Boil the chicken in the soup until it is cooked through (about 20 minutes). Remove the chicken with tongs and shred it using one fork to hold the meat in place and another to pull it apart. Add the shredded meat back to the pot.
Using a garlic press, add the bulb of garlic to the soup (use less if you're not such a fan of garlic). Grate half of the ginger into the soup and chop the rest into 1/4" pieces and add to the soup. Add the remainder of the thyme.
Take your matzo ball mix out of the fridge and roll 1" balls dropping them into the broth gently. Once all the balls are in, cover and simmer for 20 minutes.
Salt and pepper to taste and enjoy!
~ Sarah
