Recipe: Chicken Soup with Matzo Balls

(C) Agnes Lopez Photography 2013

(C) Agnes Lopez Photography 2016

by Ann Stone of Congregation Ahavath Chesed’s The Temple Sisterhood // photo by Agnes Lopez

Matzo ball soup is a traditional meal eaten during Passover, celebrated this year on April 22-30. Congregation Ahavath Chesed hosts its fifth annual Jacksonville Jewish Food Festival on May 1, 11:30 AM-2:30 PM at the Temple, 8727 San Jose Blvd.

1 chicken, about 4 lbs. (whole or cut-up)
3 large carrots, peeled
3 celery ribs, with leaves
1 medium onion, peeled
1 gallon of water
1 T. sea salt
1 box of matzo ball mix, prepared (optional)

1. Put chicken in a large soup pot. Add water, carrots, celery, onion and salt.
2. Gently boil chicken until meat is tender and almost falling off the bones, about two hours.
3. Remove from heat and let cool.
4. Drain vegetables and chicken from soup, refrigerate liquid. A layer of fat will rise and harden at the top of the liquid when cold. Skim off with a spoon.
5. Heat soup and add matzo balls or egg noodles and a few pieces of carrot.

Serves 8-12