the food of my people. makes ~6 servings.
1 tbs olive oil
6 cloves of garlic, minced
1 onion, diced
2 large carrots, peeled and sliced
2 celery stalks, chopped
1 tsp each ginger, turmeric, black pepper, thyme
10 cups low-sodium chicken broth
1 pound chicken breasts
1 tbs fresh chopped rosemary
1 cup pearl/Israeli couscous
salt to taste
1 box matzo meal and ingredients (usually eggs and oil)
Prepare the matzo ball mix according to package directions and let the mixture sit while you prepare the soup.
In a Dutch oven or soup pot, heat the oil over medium heat. Saute the onion, carrot, and celery until the onion is translucent. Add the garlic and spices, and saute for another minute.
Add the broth, chicken breast (yes, raw), and fresh rosemary. Cover and bring to a boil.
Once boiling, add the couscous and the matzo balls. I use a small cookie scoop and then roll them firm. Simmer for 20 minutes. Shred the chicken and return to pot just before serving,