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Submitted by: Seth Harris
Portion size: One bowl
Recipe yields: 8-10 servings

Why they submitted this recipe:Sky requested a cookbook of family recipes for Christmas 2022. I had her name in our family gift exchange and thought her request was an amazing opportunity to give her the keys to cooking some of her favorite family meals. I had so much fun making the cookbook for her, her request was as amazing a present to me as the finished product was for her. When I read the "taste of home" note in the Buff family newsletter I asked her which recipe to submit and without hesitation she chose the matzo ball soup saying that no one makes it as good as I do. All I can say is that the end product is absolutely worth the effort to do it right.

Ingredients

• 1 carton College Inn Chicken Broth – 32ozÌý
• 1 whole chickenÌý
• 2 knorr bullion cubesÌý
• 3-4 celery stalks – choppedÌý
• 3-4 large carrots - sliced – or as many baby carrots as you wantÌý
• 1/2 small yellow onion - choppedÌý
• ¼ cup chopped parsleyÌý
• Salt to taste Pepper to tasteÌý
• 2-3 8 oz glasses of water (depending on how big your pot is)
• 1 package Manischewitz matzo ball mix - follow directions on box
• 1/2 - 1 package Manischewitz fine egg noodles

Directions

• Put the whole chicken into a soup sock to keep it separate from the vegetables.
• Add all ingredients to a large soup pot and bring to a boil. Reduce heat to medium-high and allow to simmer for 2-3 hours. Remove from heat and allow to cool.Ìý
• Remove chicken inside soup sock. Either dice or fork shred on a cutting board to separate the meat from the bones and return to soup.Ìý
• Add boiled noodles. Add matzo balls. Heat up and serve.

Notes

Vegan? No
Vegetarian? No
Contains pork? No
Contains alcohol? No