Matzo ball soup
1 chicken, cut into eights
1 large white onion, unpeeled and halved
3 celery stalks, chopped
3 large carrots, peeled and chopped
2 large parsnip, peeled and chopped
1 bunch fresh dill
Matzo ball mixture:
1 cup matzo meal
4 large eggs
4 tablespoons vegetable oil
2 teaspoons baking powder
Add chicken to a large pot. Add in 12-14 cups of water and bring to a boil. Skim the fat / foam on top of the soup with a slotted spoon.
Once water is boiled, bring temperature to simmer. Add in vegetables and dill to the pot. Leave the pot covered for 2.5 to three hours.
Carefully strain the broth into another pot through a mesh strainer. Reserve the chicken, cooked carrots, celery, parsnips and onion for later.
Let the broth completely cool and skim the fat from the top of the broth with a spoon.
Once soup has been skimmed, add broth, matzah balls, vegetables and fresh dill to a bowl. Serve and enjoy!
In a bowl, mix together all of the dry ingredients. In a separate bowl, add the eggs.
Add oil to the eggs and whisk until mixed. Add to the dry ingredients and gently mix with a fork.
Place bowl in fridge for one hour and bring a large pot of water to boil (ten cups of water).
Once water is boiled, roll the batter into 1” balls and drop into the water.
Bring the temperature to a low simmer and cover the pot for 20-30 minutes (or until the matzah balls have floated to the top).
Remove with a slotted spoon and serve in soup.
Serve and enjoy!
Watch Your Morning
Daily at 6am ET on CTV and CTV News Channel
Roasted honey chicken breasts with roasted sweet potatoes and dates
By Jamie Milne
Simple chicken noodle soup
By Jason Skrobar
Deconstructed baked apples and honey with oat crumble
By Jamie Milne
Prosciutto on a root vegetable and Grana Padano cheese rösti
By Massimo Capra
By Natalia Machado
By Bob Blumer