In honor of Passover being a short month away, Food52’s new app, AND a wonderful new Haggadah being available here I decided to get in on the fun and contribute my own favorite Passover (not) recipe to The Seder’s Pinterest page of recipes.
I’ll be completely honest and admit I may have had a hand in the design of The Seder’s website and my mom may be one of the minds behind this beautiful and easy to understand Haggadah. BUT, it is a great Haggadah and deserves your attention.
Now on to the (not) recipe for Easiest Matzo Ball Soup Ever (that still tastes like your grandma made it)!
- Start with chicken thighs, brown them in a large pot or dutch oven.
- Remove the thighs and LEAVE THE FAT in the pot.
- Cook down a mirepoix (diced carrots, onions, and celery) in the chicken fat.
- Add salt, pepper, thyme, rosemary, parsley (dried works).
- Chicken thighs and chicken stock go back into the pot to cook for a while.
- Streit’s Matzo Ball Mix is fantastic, I wouldn’t bother making the balls from scratch because this mix is so good. My mom recommends using chicken fat for your matzo balls instead of oil like the box calls for. If you make your soup the day before you’re serving it you can skim the congealed fat and use it for your matzo balls. Otherwise, oil work fine.
- Follow the directions on the matzo ball mix and cook them first in water and then I like to finish them in the soup which I keep cooking on a low heat.
- Taste a bunch as the soup is cooking to make sure it’s as delicious as it should be. This is a dish which greatly benefits from LOTS of salt.
- Enjoy your wonderful soup.
- Keep in the fridge for a few days if by some miracle it lasts that long.