This soup, actually my mother's recipe, is traditionally served at Passover, but it's so good that my family likes to make it all year round. A little chicken stock goes into the matzo balls, and the rest makes up the soup base. You can also use canned chicken broth, but for the best-tasting and most authentic soup, we think nothing beats homemade chicken stock.
Active time: 40 min Start to finish: 1 1/2 hr
Cooks' note:
·Matzo-ball mixture can be chilled up to 1 day.
