Matzo Ball Soup

Ingredients

• 3 tablespoons olive oil

• 1 carrot chopped

• 1 celery rib chopped

• 1 small onion chopped

• 1 (4.5 oz) package matzo ball soup mix

• 1-2 cups rotisserie chicken shredded

• 1 (46 oz) can chicken broth

• 2 eggs

• 2 tablespoons olive oil

• 12 oz egg noodles

• Salt and pepper to taste

Directions

1. Heat the olive oil in a Dutch oven and saute the vegetables until softened. Add the shredded chicken and soup mix packet. Stir in the can of broth along with a full can of water. Bring to a boil and simmer.

2. While that’s simmering mix the eggs, olive oil and matzo mix in a small bowl. Chill for about 20-30 minutes. Form into small balls.

3. Bring the soup back to a boil and drop the matzo balls in and let them cook for about 10 minutes. Add the egg noodles and cook until tender. Season with salt and pepper as needed.