Spring Vegetable and Mini Matzo Ball Chicken Soup

By stancec44

This chicken soup gets extra flavor by adding white wine to the vegetable base before the broth

Ingredients

• 2 tablespoons chicken fat or 2 tablespoons (1/4 stick) pareve margarine
• 1 cup chopped green onions, divided
• 3/4 cup chopped onion
• 1/2 cup diced carrot
• 1/2 cup chopped celery
• 6 tablespoons dry white wine
• 6 cups low-salt chicken broth
• Mini Matzo Balls (separate recipe)
• 3 tablespoons chopped fresh Italian parsley
• 3 tablespoons chopped fresh chives

Details

Servings 8

Preparation

Step 1

Heat chicken fat in heavy large pot over medium heat. Add 1/2 cup green onions, 3/4 cup onion, carrot, and celery. Sauté until vegetables are soft but not brown, about 8 minutes. Add wine; cook until evaporated, about 2 minutes. Add broth and simmer 10 minutes to blend flavors.

DO AHEAD Soup can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm before continuing.

Add fully cooked matzo balls to soup. Simmer over low heat just until heated through, about 5 minutes. Season soup to taste with salt and pepper. Ladle soup and 3 matzo balls into each bowl. Sprinkle each with chopped parsley, chives, and green onions; serve.