I always add two packets of HerbOx sodium-free chicken bouillon (powder) and a pinch or two of low sodium kosher salt to bring out flavor in the soup stock. Also, even after skinning the chicken, there's some fat accumulation at top of pot, which is what I use for the matzoh ball mix. You can add another chickeb bouillion in the matzoh ball mix for extra flavor. I use triple-filtered water, bring it to a boil before I add the raw chicken; there's less floating scum at top. Dill is an herb some people don't like, so just use parsely and pepper and it will be like your Jewish mom's. I love preparing this for my Jewish husband. He loves it and it's easy to make!
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I always add two packets of HerbOx sodium-free chicken bouillon (powder) and a pinch or two...