CHICKEN MATZO BALL SOUP

By TPMay

Ingredients

• 2 each chicken thighs and drumsticks (bone-in, skin-on)
• 1 onion (finely chopped)
• 3 cloves garlic
• 3 bay leaves
• 1 box store-bought matzo ball mix
• 2 tablespoons olive oil
• 2 leeks (chopped and cleaned well)
• 1 bunch carrots (about 6 large, peeled and chopped)
• 1 head celery (chopped)
• 2 parsnips (chopped)
• 2 sweet potatoes (sliced and cubed)
• 2 zucchinis (chopped)
• 1/2 cup dill (chopped)
• kosher salt and freshly ground black pepper (to taste)

Preparation

Step 1

In a large pot, add the chicken thighs and drumsticks, onion, garlic and bay leaves. Cover with cold water. Place over high heat and bring to a boil. Lower the heat to medium and cook for 30 minutes. Remove from heat and set aside, covered, for 2-3 hours.
Remove the chicken to a cutting board. Separate and shred the meat.
To the pot, add the shredded chicken meat, 1 tablespoon of salt and ½ teaspoon of pepper.
Prepare the matzo ball mix according to box directions. Remove to the refrigerator for the instructed amount of time.
In a large sauté pan, add 2 tablespoons olive oil, leeks, carrots and celery, and season with salt and pepper. Sauté until translucent, about 5 minutes.