You may have noticed that meat doesn’t appear very much in my kitchen. In fact, I can’t remember the last time I bought any. However, I do eat it occasionally, with great enjoyment, and when my sister came in from San Diego last month, she was kind enough to roast a chicken for us. Now, meat-squeamish girl that I am, it seemed a shame to let all those nice chicken bones go to waste, so I made my first-ever chicken stock, and stuck it in the freezer.
The stock didn’t come out perfectly– more like a vegetable stock w/ chicken flavoring due to being overpracticed at making vegetable stock. However, the resulting mazto ball soup was perfect, a mixture of steamy herby chicken goodness, fluffy matzo balls, and hearty veggie goodness. Even better, with the matzo balls coming from a mix, this took almost no time or effort, and was perfect during a sickly midterms afternoon.
1 package Manischevitz Matzo Ball Soup
1 quart (or slightly more) chicken or veggie stock (homemade, please!)
3 cloves garlic
2 celery stalks
2 cups kale, chard, spinach, or other bitter greens
Salt and pepper to taste
Mix matzo meal and eggs and cook in a large pot of boiling water (note: these will expand significantly.) Meanwhile, in a large pot, sautee onion and carrot on medium heat with a little olive oil until onion is translucent and fragrant. Add minced garlic and celery, sautee another two minutes (do not let garlic burn). Add greens and stock and cook until carrots and celery are as soft as you enjoy eating. Add matzo balls and serve.
Just as a sidenote, I love serving this with a buttery or creamy noodle dish. Yes, it may be too carb-heavy for some, but isn’t that the point of comfort food?