Its definitely that kind of a day, and I feel like I might be getting a little sick… Plus I make chicken soup every friday and we eat it all weekend!
Im not going to give specific amounts because it doesnt really matter and you can put as much or as little of each thing as you like. You can even not include somethings.
Sweet potato (peeled)
**Fresh dill (dont skip this one!)
Chicken (you can throw in the whole chicken, just a few legs, or even a breast if you want it to taste less oily.I make it with chicken breast when I am lazy or when I make it for the baby. For vegetarians – Osem also makes non-meat all natural consume, and the soup comes out great! )
1. Cut everything up into small but not tiny cubes.
2. Throw into pot with a lot of water.
3. Cook for hours. Seriously, throw everything in there and let it cook for at least 2 hours on medium heat. Sometimes I cook it for 3-4 hours and my mom cooks it all day. The longer you cook it – the better it tastes. You can add more water later if it looks too thick.
4. The last step, I do an hour before serving.
Matzo Balls. I follow the recipe on the Maneschewitz box.
2 tablespoons oil
2 eggs, slightly beaten
1/2 cup Manischewitz® Matzo Meal
1 teaspoon salt
2 tablespoons soup stock or water
(I recommend using the soup water for the matzo balls. I also grind a little pepper into them.)
Mix oil and eggs together. Mix and add Manischewitz® Matzo Meal and salt. When well blended, add soup stock or water. Cover mixing bowl and place in refrigerator for at least twenty minutes. Using a two or three quart size pot, bring salted water to a brisk boil. Reduce flame and into the slightly bubbling water drop balls formed from above mixture. Cover pot and let cook 30-40 minutes.
Some people serve this soup with noodles, but I eat mine with a scoop of rice!