Grilled Matzo Ball Soup

• PREP TIME
  10 min - 15 min
• COOK TIME
  32 min
• TOTAL TIME
  47 min

Ingredients

• 12-14 oz. skinless, boneless chicken breast
• 3 quarts chicken stock
• 2 large celery stalks, chopped
• 2 large carrots, chopped
• 1 large onion, quartered
• 3 sprigs parsley
• 3 sprigs dill
• Salt and pepper, to taste
• Olive oil
• 4 eggs
• 1 cup matzo meal
• 2 tsp. salt
• 3 tbsp. vegetable oil

Instructions

1. In a mixing bowl, mix the eggs and vegetable oil, and then combine the matzo meal, salt and ¼ cup hot water. Refrigerate the mixture for about an hour, then remove and form the dough into 1-1/2 inch balls. Bring a pot of salted water to a boil, add the balls and cook for 20 minutes.
2. Rub olive oil over the chicken breast and sprinkle with salt and pepper. Add chicken to grill, grilling on medium-high for 5-6 minutes on each side, until cooked through. Slice into chunks and set aside.
3. In a large pot add about 3 quarts chicken stock, celery, carrots, onion, herbs, salt and pepper. Bring to a boil, then reduce to a simmer and cook until carrots and celery are tender.
4. Add cooked matzo balls and grilled chicken, then serve and enjoy!