Sharing Plate – Your Cooking Coach |

As I may have mentioned before, I recently started writing for the Patch. One of the things I am doing is reviewing local restaurants and then coming home to replicate a favorite dish. It is going really well and I do enjoy the replicating part- and I can’t complain about the eating part either.

I recently went to a Jewish deli in Livingston for reviewingpurposes. I had a friend come with me since I had never had matzoh ball soup before and that is definitely one of the dishes I wanted to try. We had the soup and a pastrami sandwich. My friend explained to me how the soup should taste and what the matzo ball texture should be. The soup was okay- I think I was expecting a lot more flavor in the broth.

After writing the review, I started researching soup recipes to educate myself on how it should be made. After chatting with a few friends, I decided to give it a try.

I made the soup and wrote a another piece for the Livingston Patch explaining how the recipe came about.

Try it and let me know what you think of my matzoh ball soup with dill….

• 3-4 pounds whole chicken, the breast taken apart
• 1 large onion, cut into half
• 3 carrots, sliced
• 4 garlic cloves, with skin on
• 1 cup dill

In a large stockpot, add the chicken pieces, onion, carrots, garlic cloves and dill and cover it with about 4 quarts of water. Bring to a boil, reduce heat, and simmer removing the foam off the top periodically. Take the breast pieces out after about 15 minutes. Cook the rest on a simmer for 2 hours.
Cool the broth off and take the chicken pieces out. Shred the breast pieces including the rest and keep aside to add to the soup right before serving.

Strain the broth and smash all the vegetables with the back of a ladle and strain as well. Taste the broth and add salt if needed.

Matzoh Balls

• 1 packet Manischewitz Matzo Ball Mix

Follow the recipe to make the matzoh balls. Also add the following:

• 1 small shallot, grated
• 1 garlic clove, grated
• 2 tablespoons dill, chopped fine

Mix the shallot, garlic and dill into the matzoh ball mix and cook according to the directions.

Soup

• 2 carrots sliced in rounds
• 2 teaspoons dill, chopped
• 1 cup shredded chicken

Bring the broth to a boil and add the carrots and chicken.
Add the cooked matzoh balls to the broth and taste for seasonings. Add the dill right before serving.