Chicken Matzo Ball Soup

Chicken Matzo Ball Soup by Kai

INGREDIENTS

◊ One onion ◊ Three carrots ◊ Three sticks of celery ◊ One big potato ◊ Parsley ◊ One Matzo Ball pack ◊ Six chicken drumsticks ◊ Salt, pepper, & hawaij for soup

DIRECTIONS FOR THE SOUP

1. Fill a big pot 3 quarters full. 2. Add in chicken and bring to a boil. 3. Peel carrots and cut to slices (don’t mince) then add to the pot. 4. Cut onion (don’t make it too small) then add to the pot. 5. Cut celery to slices and add to the pot. 6. Cut potato to small cubes and add to the pot. 7. Add salt, pepper, hawaij, and parsley. 8. Lower heat and let the soup shimmer lightly covered for about an hour.

FOR THE MATZO BALLS 1. In a bowl, add a matzo ball packet, 1 egg, and a tbsp. of olive oil. 2. Mix together then set in fridge for 15 minutes. 3. Bring a big pot of water to a boil 4. Take matzo ball mix out of fridge and shape into golf-sized balls. 5. Put them in the water for 20 minutes. 6. Drain water and add matzo balls to soup.

What are you grateful for this holiday? I’m grateful for being in such an amazing school this year, I could never expect to be excited to go to school but now I am! I’m also grateful for the world, especially the animals. Animals are my passion and one of my favorite things in the world! I’m also thankful for my family. Without them I wouldn’t be who I am today.

Lia’s Lemon Cookies

INGREDIENTS 3 cups of flour 1 teaspoon baking powder 1/8 teaspoon salt 2 sticks of butter at room temp 1 ½ cup sugar 2 large eggs ½ tablespoon lemon zest 1 tablespoon lemon juice 1 teaspoon vanilla extract

DIRECTIONS 1. In a medium bowl whisk flour, baking powder, and salt. Then set aside. 2. In a large bowl w/ electric mixer beat butter until softened. 3. Then add sugar. Beat for 3-5 minutes 4. Add eggs one at a time. 5. Beat in lemon zest, lemon juice, and vanilla. 6. On low speed beat in flour mixture until well combined. 7. Put the dough in the refrigerator for 2 hours. 8. Preheat oven to 350 degrees and grease cookie sheet . 9. After the two hours flour the surface and roll out the dough ¼ inch thick. 10. Use cookie cutters to cut out the shapes you want. 11. (you may need to reuse the cookie sheet to bake all your shapes) 12. Reroll the scraps of dough to make more cookies. 13. Bake for 12-13 minutes switching from the top to bottom rack half way through (about 6 minutes in) 14. Let it cool for 2 minutes. 15. Enjoy.

What are you grateful for this holiday?

I am grateful for having a roof over my head and having friends and family to talk to and hang out with. I am also grateful for coming to TMS and meeting new friends like Meghan, Kai, Eden, Olivia, Noah, Timo, Reuben, Lorelei, and Thor my brand new dog. I am grateful for them because I know I could count on them to be there for me and that I can tell them things and they would help me through them.