Aromatic and comforting chicken soup cradles fluffy and light matzo balls combined with a chicken meatball for a healthy dinner recipe.
I have not had good matzo ball soup since we moved from Florida 3 years ago. That seems to be a long time to go without a food I love. Matzo balls I had made in the past had very little flavor. That is what happens when you take out the chicken fat! So many times fat = flavor. So I said Bon Voyage to matzo ball soup or so I thought.
The thing about good matzo ball soup is that it really does feel like it warms my soul. It is the kind of food I want when I don’t feel good. It feels like the soup surges through my body fixing all that is wrong. Good matzo ball soup has a crisp chicken taste to the stock. Carrots, celery and onion are the background singers humming along to this chicken tune. The matzo balls are the dancers soaking in all that chicken goodness and stomping it all over your taste buds. Good matzo ball soup can be a symphony of fine flavors all singing the same song.
When I started making this recipe I had actually planned on making straight matzo ball soup. I had the matzo meal mixture ready when kitchen disaster after kitchen disaster occurred and I packed it in for the day. We went out for dinner 🙂 I had coincidentally bought some ground chicken and ground beef that I was thinking of mixing together for a meatball. I was trying to think of different binders to use that would add moisture when I thought about the matzo meal. I could use that as a binder and just the ground chicken. I would save the ground beef for another meatball recipe. Light bulb moment – matzo chicken meatballs. Hooray!
Since I was going to make more of a meatball then a matzo ball, why not throw in some vegetables. When I make meatloaf I like to use an American Heart Association recipe which has zucchini in it. It is one of my daughter’s favorite foods. She normally hates zucchini but loves it in meatloaf. So I threw in a cup. The zucchini would help add more moisture too.
The soup itself is really pretty simple. I did use homemade chicken stock but you can use low sodium chicken broth from a can. Just make sure it is low sodium and cut the salt in the recipe. Add just a little and you can add a little more at the end if it needs it. That would make this soup come together really quickly for a weeknight meal.
Serve the soup with a homemade roll and you have a great meal to warm your soul.
Happy Healthy Eating,
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Follow me on Pinterest Christie@Food Done Light
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