Mo' Matzoh Mo' Problems

A friend has a youtube channel (KlassicthrowbackTV) that has lots of live performances of hip-hop world. It's entertaining, check it out.

I feel like there's a fly on my head.

Actually, I feel like I've been plagued by insects for 2 weeks. It was the giant roach thing I found outside near our garbage cans. It wore a tophat and had a sinister moustache.
And the tiny drowned mystery bug found in my coffee cup.
And the bites on my feet.
And the spider living in my car. I have yet to name it because it's such a prick. I believe it's an assassin paid to kill me in an "accident". The little thing has taken to repelling in front of my face at the least expected times.
You know, as a kid, I had no issues with bugs. They were my friends, I used to keep them in my pockets (sorry Mom) and try to train crickets. I have no idea what happened along the way that I get the creeps now. Maybe it's the city living? When I see insects outside I have no problems... it's the quick scuttling of a "silverfish" or a roach that gives me the willies. Spiders and their spiked-legged crawling and furry hopping in the bathroom I get the GAH's. Maybe it's the potential poisoning or flesh eating qualities? ... too much TV is to blame

Poor Husband was rear-ended today. He's ok but the his baby (the H.M.S. VW Rabbit) sustained some damage. So there's that...

So, Matzoh.
What is it? squishy dumpling-like balls of dough? But the dough is made of smashed up crackers, egg and oil so the texture is somewhat spongy in the end. Sounds horrid but they pick up the flavour of the broth and are quite good. Similar to wide noodles cooked in soup.
There are a million recipes for these but I just get the Manischevitz mix and use that cause it's chepeasy* for me.
Follow the directions on box and be sure to stick the mix in the fridge for 15 minutes before rolling and placing them into the soup.

So, Soup
Put whatever spices, veggies and salt you want into it, just be sure to taste the broth BEFORE you put in the matzoh balls. I believe traditionally, it's just clear broth and matzoh balls but I like to put stuff in it and serve a bowl with a piece of bread for dinner.

Couple notes:
You'll need a large pot with a lid.
This makes a LOT. You may freeze it for up to 3 months but the textures of the veggies/meat are effected.
Matzoh balls expand to almost double the size you roll and you have to cook them until the middle of the dough ball is the same as the outside in color and texture

Ingredients
8 cups (2 quarts) chicken broth (or mix of broth, water and bullion to taste)
1 Tbspn soy sauce
1 cup shredded or chopped cooked chicken
1/2 cup chopped celery
3/4 cup chopped onion
3/4 cup chopped carrot
1/2 tsp oil (I use olive)
3 cloves of garlic
2 bay leaves
5 whole pepper corns

1. Prepare matzoh mix and stick it in fridge
2. In 1/2 tsp of oil Saute the onion, celery, carrot, bay leaves, peppercorns and garlic cloves briefly (like one minute)
2. dump in chicken and stir around
3. dump in broth
4. On medium/high heat, bring to a boil and skim off any foam
5. put some water in a little bowl (enough to dip your fingers in)
6. wet your hands and roll about 1 inch size balls of matzoh dough and drop into boiling broth as you go (you may roll smaller or larger balls but the larger you go, the longer the cooking time)
7. After rolling all the dough, turn heat to low, cover the pot and cook for 20 minutes
8. Check matzoh- if the center is still dark and dense, cover pot and cook another 10 minutes
9. Serve and burn your mouth :)

*inexpensive and uncomplicated