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Chicken Soup With Knaidels (Matzah Balls)


Knaidel was the winning word in the National Spelling Bee this year.  To honor the winner, HaDassah has let us use her Matzah Ball Soup recipe!

4 large KOL Foods chicken breasts (or darkmeat if you prefer)
A whole bunch of celery, sliced
About 8 large carrots, peeled and sliced, or a large bag of baby carrots (less work)
2 parsnips, peeled and sliced
2 large onions – diced or sliced
Salt and Pepper to taste
A decent amount of fresh chopped dill
3 bay leaves
2 quarts KOL Foods broth

 
Put all the ingredients into the enamel pot, cover with broth and top off with water. Boil till a rolling boil, and then simmer for a few hours until time to make the matzah balls (also called knaidels).
 

Matzah Balls
 
1/3 cup olive oil
1/3 cup cold water
2 eggs
Pinch of salt
Approx one cup of Matzah Meal
 

Mix all the ingredients together till you get a consistency of wet cement. Refrigerate for an hour. Boil up the soup to a rolling boil, form mixture into balls and drop in to soup gently. They will fluff up as they cook. Simmer for at least an hour.

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