Chicken Noodle Tomato Soup with Matzo Balls+1 More

These are some dishes I made weeks ago, but haven't gotten around to blogging about until now (oops!).
I made these for a meal on a Friday night.

Pasta Salad

For the pasta salad I made, I started with cooked and cooled bow tie pasta, in a 9x17 in. pan.

I added halved cherry tomatoes, some cut up cucumber, rinsed garbanzo beans, and a little bit of sliced avocado.









It's healthy and simple, and has a subtle enough flavor to make it the perfect side dish.

Chicken Noodle Tomato Soup with Matzo Balls

This soup turned out REALLY hearty and filling; I made the mistake of serving my husband a huge bowlful. He hates to waste food, so he ate it all--but towards the bottom of the bowl, his spoon was slow and his face was heavy. We both cheered when he finished it. 

• Frozen chicken drumsticks and wing tips, 4-5 pieces
• Matzo ball mix (including eggs and oil)
• Pasta noodles, 1/3-1/2 the box (I think I used Rotini) 
• About a cup of frozen peppers and onions, cut into strips
• Two boxes of tomato soup
• Pepper and oregano

I can't honestly tell you how many people this will serve; for just the two of us, we had left overs that I froze so we could keep eating it later. I'd guess it serves maybe four or five people, but adjust the amount of everything you put in for how much you think you'll need.




First, boil the chicken. (I used frozen drumsticks and wings, because that's what I had.)
While the chicken is bowling, start another pot of water on the stove to boil for the noodles.








While you're waiting on your chicken, mix the matzo balls. If you get a package of matzo ball mix, it should have the directions on the back. After you mix the matzo ball mix, it must be refrigerated for about 15 minutes.

Saute some peppers and onions (I used a frozen mix sold at BJ's).










Boil and drain your noodles.

Once your chicken has boiled and cooked through, turn the burner off and remove it from the pot. Remove the chicken from the bones. Set the chicken aside. Feel free to put the bones back into the pot, to add to the chicken flavor of the water.

If you're ready, go ahead and add the matzo balls to the pot you boiled your chicken in, so that they can cook. Otherwise, don't get rid of the water just yet (so you can use it for the matzo balls later).







Personally, I wasn't serving my soup immediately, so I put all the ingredients into a storage bowl.

When you're ready to serve your soup, place the soup contents (chicken, noodles, onions and peppers, matzo balls) into the main pot you'll be using. Pour the two boxes of tomato soup over the top.

Add a decent amount of both pepper and oregano to the soup. Heat it up (be careful not to turn it up too high, or it could burn) and serve!