MATZO BALL SOUP

STOCK:

1 onion, diced

1 small carrot, diced

1 chicken

2 32-oz cartons chicken broth (Bone broth or stock)

Saute onion and carrot in butter until onion is translucent.  

Add broth.

Salt to taste.  (Depends on whether you use salt free or reduced sodium broth)

Add chicken.

Simmer until chicken is done.  (Time depends on size of chicken)

Debone chicken, remove skin.     (Usually save the breast and use the next day for chicken pot pie.  (or chicken salad or whatever)   Cut into small pieces and return to stock.

MATZOS:

1 box Manischewitz Matzo ball mix (NOT the soup one)  (Picture below)

Make according to package directions.  (I always use both packages -- for left overs or to share!)    (2 eggs and 2 tbsps oil per package)  

Be sure the stock is simmering when you add the matzos.   Otherwise they will be tough.  Make the balls about 1 inch in diameter, they "grow" considerably!!

Cook 20 minutes and serve!!

Variations:

In a hurry?    Use a Rotisserie chicken with the cartons of broth.   Just cook until it is falling-off-the-bone tender.  Debone and dispose of skin.    If you want the broth to be rich, be sure you have chicken bones.