If you’re looking for homemade chicken or veggie stock and a special recipe that your Bubby has been making for 60 years, this isn’t it. However, my husband has been making this for 20 years and it’s simply delicious. It’s not so much what you use, but how you use it and cook it.

Canned low sodium chicken broth and a box of Manischewitz matzo ball and soup mix are easy enough to find at your local grocer. If not, you can find them online.

For the most part, just follow the recipt on the box, but below are some tricks to get the most flavor and of course a soft fluffy matzo ball.

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NOT YOUR BUBBY'S MATZO BALL SOUP

Yield: 8

Author: Yasmine Wahab

Prep time: 20 MinCook time: 60 MinTotal time: 1 H & 19 M

Ingredients:

For the Soup

6 cups of chicken broth
6 cups water
2 medium carrots, chopped (about a cup)
3 celery stalks, chopped
1 onion, chopped
2 cups of pulled rotisserie chicken (dark meat)
1 pack Manischewitz soup mix
2 cups of egg noodles

For the Matzo Balls

1 packet matzo mix
2 eggs
2 tbsp vegetable oil
2 tbsp sparkling water

For the Garnish

sprigs of fresh dill

Instructions:

First, per the directions on the box, prep your matzo balls in a medium bowl. Add matzo mix, eggs, vegetable oil and mix with a fork until everything is combined. But the real trick to a fluffy matzo ball is adding 1-2 tablespoons sparkling water. Carefully fold this into the matzo mix until well incorporated. Do not over mix as you don’t want to lose the carbonation. Place the matzo ball mix into the fridge for 15 minutes.
Meanwhile, in a large soup pot, add chicken broth, water, onion, celery, carrots and chicken to medium/high heat until it boils. Lower heat and mix in entire seasoning pack. Once mixed, add the egg noodles and turn on low. Cover and let simmer.
After 15 minutes in the fridge, carefully shape the matzo into 1-1.5 inch balls without adding too much pressure to allow moisture to get inside and not turn too dense. Drop them into the soup and cover for another 30 – 45 minutes on low heat to simmer.