Chicken Matzo Ball Soup

5-6 bone-in chicken breasts, skin removed

14 ounces pre-cut carrots and celery

4 garlic cloves, sliced

1½ teaspoons dried, ground ginger

1 teaspoon Mediterranean sea salt

2 teaspoons ground pepper

1 tablespoon onion powder or 1 fresh onion, halved and sliced

1 tablespoon celery salt

1 tablespoon garlic powder

1-2 teaspoons dry mustard

1 package (5 ounces) matzo ball soup mix with matzo ball mix (4.5 ounces)

Garlic salt

Place chicken in large soup pot. Cut carrots and celery in half or thirds and add to pot with garlic. Fill pot with water almost to the top. Season with ginger, salt, pepper, onion powder, celery salt, garlic powder and dry mustard. Simmer on medium for 1 to 1½ hours, until the chicken is cooked through.

Remove chicken from pot, remove meat from the bones, cut into bite-size pieces return to the pot. Remove garlic if desired. Add enough water to fill the pot to within ¾ inch from the top. Add matzo ball soup mix to the pot. Prepare matzo balls according to the package, adding a couple dashes of garlic salt. Place matzo balls into soup for about 10 minutes, turn over gently with spoon and cook 20 minutes more. Adjust seasonings and serve.

Serves eight to 10.

Nutrition values per serving: 160 calories, 2g fat (1 g saturated), 12 g carbohydrates, 2 g fiber, 15 g protein, 35 mg cholesterol, 1890 mg sodium.