Chicken matzo ball soup

A traditional staple that always deliver.

Servings: 8

Ingredients:
2 pounds finely ground chicken
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 cups matzo meal
5 eggs, lightly beaten
1 cup water, as needed
6 quarts chicken broth, canned or homemade

In large bowl, mix chicken, salt, pepper, garlic powder, onion powder, paprika, matzo meal and eggs. Add water, as necessary, to make a stiff batter. Cover and refrigerate for 20 minutes. In a large stock pot, bring chicken broth to a slow simmer over medium-low heat.

Wet hands and form batter into balls. Don’t make them too big as they will expand when cooked. Drop balls into soup. They will drop to the bottom, then rise to the top. Simmer about 15 minutes.

Serve them in the cooking broth or use in your favorite soup. Enjoy.