Tuesday, October 5, 2010

Matzo Ball Soup

It's starting to get cold and I was craving some warm chicken and vegetable soup, especially with matzo balls!

3-4 cans of chicken broth
3 large carrots, sliced
2 celery ribs, sliced
½ cup of broccoli crowns, cut into bite size
1 medium red-skinned potato, cut in small cubes
¼ cup of dried mushroom
¼ cup of fresh mushroom, baby portabella
1/3 small onion, chopped
1 cup of shredded chicken (used a rotisserie chicken from the deli)
1 large garlic clove, minced
2 Tbsp parsley, minced
Freshly cracked pepper, to taste
1 box of matzo balls, follow directions on packet and make small walnut sized balls

French bread, sliced
1 garlic clove
Gruyere cheese, shredded

In a large pot, add broth, garlic and dried mushrooms, bring to a boil. Add vegetables and matzo balls. Cover and simmer for 25 minutes. Add chicken, parsley and pepper towards the end and heat chicken through.

Brush one side of bread slices with EVOO until toasted. Once toasted, rub with garlic clove. Add Gruyere cheese and toast until melted.

Serve soup with garlic cheese bread.

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