One thing (and I can name many) that I miss about living at home, or being closer to home, is home cooked traditional meals for the holidays.
My mom makes the best Chicken Soup, with a recipe passed down through the generations, and when Passover comes around, Matzo Ball Soup is always made and readily available throughout the week.
Since Passover is usually during the week, I never have the chance to go home anymore and enjoy the wonders of this delicious dish, so this year, I decided to take it on and cook my Mom’s recipe for the Johnston home.
The first step was heading to the store for all of the ingredients, and I went fresh. Really fresh. To a place called Fresh Fields, a local produce and meat market with the freshest vegetables and herbs straight from the farm.
– Fresh Dill
– Fresh Parsley
– Salt & Pepper
– A whole chicken, cut and without skin
– Matzo Ball Mix (Egg and Vegetable Oil)
I will spare you the images of raw chicken…because I spared myself of the task. I had Brett get started on cooking the chicken since he gets home from work earlier than me, and we didn’t want to be eating too late. The soup takes about 2 hours total to prepare and cook.
All he did was trim the fat and any skin that was left on the chicken, fill a pot with the chicken and 3/4 of the way full of water. Bring it to a boil and simmer. There is a white foam that will float to the top and you just scoop it out with a spoon. It takes about 15 minutes, and when it stops foaming, it’s time to add all the herbs and veggies.
After adding all the chopped herbs and veggies, which I chopped in big chunky pieces, I prepared the Matzo Balls and cooked them for about 15 minutes.
We set the finished Matzo Balls aside until the soup is ready. And you know it’s ready when the chicken starts to fall off the bone and basically shred itself in the pot.
Then, you choose your Matzo Balls, and pour the chicken soup over top.
The first bite was magical. It brought me back home and tasted just like Momma’s recipe. The fresh vegetables really made a difference, too, and the flavors popped with every bite! The sweetness of the carrots and onions and the freshness of the herbs made the soup.
I would say this tradition has now become a part of our household and I am so proud of myself that it came out great! And thank goodness it did, because we will be eating this soup for the next week!
Fine by me!