Week 228: Chicken Noodle Soup with Matzo Balls

Happy Thursday!!

With Rosh Hashanah approaching this weekend, it's only fair that I share the best part of the holiday meal with all of you. It's been a few months since this customer favorite soup has made an appearance, so I'll try to leave orders open as long as I can .... but get your order in fast because this soup always sells out in record time!

On the menu for TUESDAY, SEPTEMBER 19th is CHICKEN SOUP WITH MATZO BALLS, CHALLAH, and BOURBON PECAN CHOCOLATE CHIP COOKIES. There's nothing like a comforting and tasty bowl of Chicken Noodle Soup with Matzo Balls, also known as "Jewish Penicillin."

The soup is a simple one....whole Amish chickens, quartered onions, celery sticks and more diced carrots than seems reasonable are dropped into a pot and covered with fresh water.

Once the soup comes to a boil, it simmers for a few hours. Afterwards, the chicken is taken out, shredded and dropped back in along with soft, pillowy matzo balls and thin egg noodles. While I put a fresh garnish on nearly everything I make, this soup I leave alone. It requires nothing.

My bread companion this week is CHALLAH, a soft, eggy bread coated in everything bagel seasoning. Nothing goes together better than challah and chicken soup with matzo balls.

On the menu for dessert this week are BOURBON PECAN CHOCOLATE CHIP COOKIES - a customer favorite! These cookies are sweet, salty, and chewy with a hint of bourbon! They are made with browned butter and buttered toasted pecans, topped with sea salt and are baked to perfection. ~ Jenny from Jenny Sue Delights