Practical Matzo Ball Soup

Based on Tori Avey's recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Saute carrots in oil until browning begins. Add onion and celery. Cook until onion begins to brown. Remove from pot and set aside.

Step 2

Add chicken and begin to brown. Add saffron and cook chicken. You may optionally deglaze with a bit of white wine.

Step 3

Add chicken broth

Step 4

Add chopped parsley and add dill whole

Step 5

Make a sachet out of cheese cloth and add peppercorns, cloves and bay leaves. If you don't have cheese cloth you can put directly in pot, just find and remove before serving.

Step 6

Simmer while making the matzo balls

Step 7

Make matzo balls according to package instructions. Add to soup, cover and cook for 20 minutes.

Step 8

Remove the sachet. If the dill looks unappetizing, you can remove. Garnish with springs of fresh dill.

Step 9

To save for later, store the matzah balls separately in some broth. If the balls soak up too much soup for you, you may simply add some water or more chicken broth