Grilled Matzo Ball Soup

Try a twist on one of Passover’s tastiest dishes, a big bowl of Matzo Ball Soup with delicious grilled chicken.

  

INGREDIENTS

  • 12-14 oz. skinless, boneless chicken breast
  • 3 quarts chicken stock
  • 2 large celery stalks, chopped
  • 2 large carrots, chopped
  • 1 large onion, quartered
  • 3 sprigs parsley
  • 3 sprigs dill
  • Salt and pepper, to taste
  • Olive oil
  • 4 eggs
  • 1 cup matzo meal
  • 2 tsp. salt
  • 3 tbsp. vegetable oil 

 

DIRECTIONS

  1. In a mixing bowl, mix the eggs and vegetable oil, and then combine the matzo meal, salt and ¼ cup hot water. Refrigerate the mixture for about an hour, then remove and form the dough into 1-1/2 inch balls. Bring a pot of salted water to a boil, add the balls and cook for 20 minutes.
  2. Rub olive oil over the chicken breast and sprinkle with salt and pepper. Add chicken to grill, grilling on medium-high for 5-6 minutes on each side, until cooked through. Slice into chunks and set aside.  
  3. In a large pot add about 3 quarts chicken stock, celery, carrots, onion, herbs, salt and pepper. Bring to a boil, then reduce to a simmer and cook until carrots and celery are tender.
  4. Add cooked matzo balls and grilled chicken, then serve and enjoy!