Whenever I am feeling a little sick or its a cold day, this is my go to recipe. One of our family favorites.

Matzo Ball Soup

Ingredients for Matzo Balls:

2 Tbsp of Vegetable Oil
2 Eggs
1 Package of Matzo Mix (or 1/2 cup of Matzo Meal mixed with 1 Tsp of Baking Soda)
2 Qt. of Boiling Water

Chicken Noodle Soup Ingredients:

1 Tbsp of Olive Oil
1/2 a Small Onion diced
2 Carrots halved then sliced
1 Celery Stalk sliced
1 Clove of Garlic minced
1/2 Tsp of Salt
1/2 Tsp of Fresh Black Pepper
1 Tbsp of Fresh Parsley
1 Sprig of Fresh Thyme
1/2 cup of Shredded Cooked Chicken
2 Qt. of Chicken Broth
1/2 Cup of Fine Egg Noodles (Manischewitz is what I use)

Matzo Ball Directions:

In a small bowl mix together Vegetable Oil and Eggs. Add Matzo Mix to the egg mixture. Let sit for 20 minutes. Form balls with about 1 Tbsp of the Matzo Mixture (it helps to wet your hands so that mix doesn't stick to your hands). Drop balls into Boiling Water and reduce heat to low. Cover and simmer for 25 minutes. Remove balls with a sloted spoon and place in a bowl. Store separate from the soup. Makes about 8-9 Matzo Balls.

Chicken Noodle Soup Directions:

Drizzle Olive Oil into a 4 Qt pot. Heat on medium-low. Add Onion, Carrots, Celery, and Garlic. Stir ingredients and cover for five minutes. Add Parsley, Thyme, Salt, Pepper, and Chicken, then cover for three minutes. Add Chicken stock and bring to a boil. Stir in Fine Egg Noodles and cook for 8-10 minutes. Reduce to low for 10 minutes. Place 1-2 matzo balls in a small bowl and ladle soup over them. Serves 4-6 people.