Matzo Ball Soup

1Separate the egg yolks and whites. Place egg whites in a large mixing bowl, beating until light and frothy. Add the yolks and beat together until light yellow and bubbly. Add the vegetable oil and whip again until fully incorporated and bubbly. Add the matzo ball mix, eggs, finely sliced chives, 2 tbsp (30 ml) chopped fresh dill, 2 tbsp (30 ml) chopped fresh parsley, onion powder and garlic powder, stir just until combined. Cover and refrigerate for 10 mins.

2Bring a salted pot of water to a boil. Wet your hands and gently roll the matzo ball mixture into 24 golf ball sized balls, approx. 1” (2.5 cm) round, 18g each. Don’t squeeze the mixture to make the balls more compact, this will make your matzo balls dense. Carefully drop the matzo balls into the boiling water. Bring the water back to a boil, cover the pot with a tight-fitting lid and simmer for 20 mins. Using a slotted spoon, transfer the matzo balls to a large plate/container and let cool completely. Cover and refrigerate until ready to serve.

3Meanwhile, quarter the lemon, removing any visible seeds, then thinly slice the lemon quarters, transfer to a clean dish and set aside. Bring the chicken broth to a simmer. Add the Compliments chicken bouillon concentrate, carrots, celery, onion, garlic, salt and pepper. Simmer until vegetables are tender, approx. 10 mins.

4To serve; ladle the hot matzo ball soup into warm soup bowls, dividing the vegetables and cooked/hot matzo balls evenly. Finish the soup with ¼ cup (60 ml) of the pulled Sobeys rotisserie chicken, 1 tsp (5ml) chopped fresh parsley, 1 tsp (5 ml) chopped fresh dill and sliced lemon. Serve.