Jewish Chicken Soup with Fluffy Matzo Balls

Jewish Chicken Soup with Fluffy Matzo Balls

5 cups chicken stock

5 cups water

1 cup carrots, sliced thin

1/2 onion, chopped

4 celery ribs. chopped

1 rotisserie chicken, deboned and meat chopped

2 sprigs thyme

Add

2 packages Matzo Ball mix

4 eggs, beaten

4 tablespoon vegetable oil

Fresh dill

In a large stock pot sauté the carrots, onion, celery and thyme in olive oil till tender.  Add in the chopped chicken. Pour in the chicken stock and water and turn up the heat to bring to a boil. While the soup begins to boil make the matzo balls. Place the beaten egg and vegetable oil in a medium sized bowl. Whisk together. Add in the matzo meal and stir to combine. PLace the matzo mix in the refrigerator for at least 15-20 minutes to chill. Once the soup has come to boil, using a cookie scoop, form the matzo into balls. Remember, them will double or triple in size once cooked. Drop the matzo balls into the boil soup. Reduce the heat to medium and place a lid on the soup for 20 minutes for the matzo balls to cook. NO PEEKING.  Serve the soup in bowls with one matzo ball and a sprinkle of fresh dill.