Cantor Aviva Marer describes Matzo Ball Soup as the ultimate Jewish comfort food. At the same time, she’s found a quick and simple way to make the soup with fluffy matzo balls and savory broth.
Instructions
To start, Cantor Marer does make her own broth by boiling a rotisserie chicken carcass. “It always has the best flavor,” she adds. She then adds a little dill and a few chunks of the chicken back into it.
Next, she uses packets of Streit’s matzo ball mix to make her matzo balls. She simply follows the instructions on the packet to add eggs and oil, and then shapes the mixture into balls and lets them rest for 15 minutes. Next, Cantor Marer boils her matzo balls in chicken broth for 25 minutes, and then she removes them so they stay fluffy.
When it’s time to serve the soup, she places the matzo balls into bowls and ladles broth over them.
