Matzo Ball Chicken Noodle Soup

Prepare the Matzo Balls In a large mixing bowl, combine the crushed matzo crackers, eggs, vegetable oil, club soda, salt, black pepper, and fresh dill. Mix well until fully combined.

Chill the Matzo Ball Mixture Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the mixture to firm up.

Prepare the Soup Base In a large soup pot, add the chicken pieces, carrots, celery, onion, garlic, chicken broth, bay leaf, dried thyme, dried rosemary, dried oregano, dried parsley, salt, and black pepper. Bring to a boil over high heat.

Simmer the Soup Reduce the heat to low and simmer for 1 hour, or until the chicken is cooked through and tender.

Cook the Egg Noodles Meanwhile, bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.

Shred the Chicken Remove the chicken pieces from the soup and shred the meat. Discard the bones and return the shredded chicken to the pot.

Shape the Matzo Balls Using wet hands, shape the chilled matzo ball mixture into small balls.

Cook the Matzo Balls Gently drop the matzo balls into the simmering soup. Cook for 15-20 minutes, or until the matzo balls are cooked through and fluffy.

Add the Egg Noodles Stir in the cooked egg noodles and fresh parsley. Simmer for an additional 5 minutes to heat through.

Season the Soup Remove the bay leaf and season the soup with additional salt and pepper to taste.

Serve the Soup Serve the Matzo Ball Chicken Noodle Soup hot, garnished with fresh dill or parsley.