Passover Soup with Chicken Dumplings

Ingredients

• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 4 cups chicken broth
• 2 cups cooked, shredded chicken
• 1/2 cup matzo meal
• 1 egg
• 1 tablespoon minced parsley
• Salt, to taste

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until the onion is softened and lightly browned, about 5 minutes.
3. Add the carrots and celery and sauté for another 5 minutes.
4. Stir in the thyme, oregano, and pepper and cook for 1 minute.
5. Add the chicken broth, bring to a boil, and reduce the heat to low.
6. In a medium bowl, mix together the matzo meal, egg, parsley, and cooked chicken.
7. Shape the mixture into small dumplings and drop them into the soup.
8. Simmer the soup for 30 minutes, stirring occasionally.
9. Taste the soup and season with salt, if desired.
10. Serve hot.

Interesting Facts

• This Passover Soup with Chicken Dumplings is a traditional Jewish dish.
• Traditionally, this soup is served on the second night of Passover.
• Matzo meal is made from crushed matzo crackers and can be found in most supermarkets.