Matzo ball soup
Freshly grated nutmeg
2 tbsp(s), snipped
2 tsp(s), grated peeled (optional)
¼ tsp(s), or to taste
Canned chicken broth
Uncooked skinless chicken breast with bone
1¾ pound(s), (2 large breasts)
2 clove(s), medium, smashed
2 large, cut into large dice
2 stalk(s), medium, inner stalks, cut into large dice
2 tbsp(s), chopped
- To make matzo balls, whisk eggs, oil, salt, nutmeg, pepper, and baking powder in medium bowl until blended. Stir in seltzer, chives, and ginger (if using). Stir in matzo meal until blended. Cover and refrigerate for at least 30 minutes.
- Bring large pot of lightly salted water to boil. With wet hands, form matzo mixture into 12 balls, each slightly larger than a ping-pong ball. Carefully drop balls into pot. Return water to boil, then reduce heat and simmer, covered, until matzo balls are very tender and cooked through, 35–40 minutes.
- Meanwhile, to make soup, combine broth, chicken, and garlic in large saucepan. Bring to boil over medium-high heat. Reduce heat and simmer, covered, skimming off and discarding foam from top of broth occasionally, until chicken is cooked through, about 15 minutes.
- Transfer chicken to cutting board. Remove and discard garlic. Return broth to boil and add carrots and celery. Reduce heat and simmer, covered, until vegetables are tender, about 15 minutes.
- Transfer cooked matzo balls with slotted spoon to soup. Simmer 5 minutes for matzo balls to absorb flavor. Meanwhile, when chicken is cool enough to handle, shred meat with fork or your fingers and discard bones. Stir chicken into soup. Remove from heat and stir in dill and salt. Ladle evenly into 6 bowls.
- Serving size: 1 1/2 cups soup and 2 matzo balls