Letty's Matzoh Ball Soup

My mother-in-law Letty is an incredible cook - all instinct, full flavor, wide variety, and 100% yum!  I try not to be jealous and instead choose to feel grateful that I married into such a delicious family.  Plus, maybe I can learn something from her in the kitchen!

This afternoon I made a batch of her matzoh ball soup.  Baby Max and I shared a bowl, his first, and he loved the carrots and the matzoh balls.  He's in a phase where he insists on feeding himself, so it was a little messy.  But it's pure comfort food to me and hopefully to him, too.

Of course, it's best if you make your own chicken broth.  But I just used two quarts of boxed organic chicken broth from Costco and a little water.
 
Letty’s Matzoh Ball Soup

• Boil a whole, fresh chicken covered in water for 1 and a half hours. You don’t need to worry too much about how much broth you make because you can supplement it with water or canned broth later on in the process.
• Take chicken out of the pot and cool the broth in the fridge overnight and skim the fat off the top in the morning.
• Make one packet of matzoh ball mix at a time in separate small bowls (with eggs and corn or safflower oil) according to the directions on the box. Do not add salt! I would recommend making 2 packets (8 matzoh balls) for one big batch of broth.
• Cool each bowl in the fridge for 15-20 minutes.
• Meanwhile boil the broth, adding additional water and canned chicken broth if needed.
• Make 4 matzoh balls out of each packet with wet hands (so that the meal doesn’t stick to you) and add to the pot of boiling water.
• The TRICK is not to let the matzoh balls get crowded as they pop up! Otherwise, the matzoh balls won’t be able to expand to the proper consistency. Cover the pot while it’s boiling and put it on medium or medium low.
• KEY: Cook for at least a half hour (usually longer). Test if they’re ready by taking one out and cutting it in half. It should fall apart when you barely touch it with a butter knife.
• Add sliced carrots and sliced green onions a few minutes before serving. Add salt and pepper to taste. I like my Matzoh Ball Soup extremely salty. Try it that way and think of me!
• Refrigerate leftovers and enjoy!