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Here is my simple, but sure-fire, personal recipe for you:

Chicken Soup w/Matzo Balls
Prep plus cooking time: 1–1/2 hours
8 servings

1 cup matzo meal
4 large eggs
4 tbsp. unsalted butter
table salt & ground pepper
seltzer water or club soda
4 tbsp. light olive oil
1 lb. ground chicken
1–1/2 lbs. skinless boneless chicken thighs and/or breasts
3 qts. pre-packaged chicken broth (I use Swanson Natural Goodness)
3 medium carrots, sliced into 1/4" rounds
3 medium stalks celery, large dice
1 large onion, large dice
1 clove garlic
1 tbsp. chopped fresh dill
1/2 lb. thin egg noodles, pre-cooked al denté

Equipment
Two large stockpots
Fine mesh strainer

Method
Melt the butter in the microwave in a pyrex cup (1 min). Cool slightly. Lightly beat the eggs in a shallow bowl. Add the butter and 4 tbsp. seltzer water and mix. Stir in a 1/8 tsp. ground pepper, 2 tsp. table salt, and the matzo meal until well mixed. Cover bowl with plastic wrap and place in refrigerator for 15 min.
Bring a large stockpot of water to a rapid boil. Form matzo mixture into golf ball-sized balls, and drop into boiling water. Cover pot and boil for 45 min. Transfer cooked matzo balls to a bowl, cover with plastic wrap, and reserve.

In the second pot, heat 2 tbsp. oil, then sauté the ground chicken until no longer pink. Add the chicken broth. Cook on a low simmer for 30 min. Skim excess fat from the top.

Wash and dry the first pot. Cut the chicken into bite–sized pieces. Season with salt and pepper. Add 2 tbsp. oil to the pot over medium-high heat. Add the chicken pieces and sauté 3 min. Add the onion, garlic clove, carrots, and celery, and sauté until the onions are translucent (8 min).

Strain the stock from the broth pot, discard all the ground chicken, and add the liquid into the pot with the chicken and veggies. Continue cooking on simmer until the chicken pieces are cooked through, and the carrots and celery are al denté (10 min). Taste and add salt as necessary. Add in the dill, matzo balls, and noodles, and heat through just before serving.

Sweet it for Litvaks.

These were fantastic - I'll be making these every year and probably year round...the dough is lovely and it doubles nicely too. Thanks, Gina.

I substituted the rum for kahlua and added pecans instead of pistachios! So yummy!! Wonderful post - can't wait for more!

These look great, and yes, it's wonderful to see you back, Gina :)

My grandmother used the "X system" for marking the best recipes...triple X meant it was the best, and it's sure funny to see on otherwise innocent, pure recipes ;)

It's always those special memories of baking with mom that keep us going. Glad your back baking and sharing your insights. Happy Holiday.

What a wonderful post Gina, well done and I trust that you will be fully recovered from the ovarian cancer and treatment. Memories are wonderful things to wrap yourself in and keep warm. These cookies look and sound sublime. I will have to add them to my ever lengthening list. Thankyou, Colleen ;o) xxx

Hey Gina, the word is out on SlowTalk that you're contributing to SeriousEats again. That's a very happy thing! Welcome back.-Deborah

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Mushroom and cheese bread is a must make for me!
Thanks!

My hot cheese dip is always requested and so easy! 3 cups of assorted shredded cheese mixed with 3/4 c mayo and a can green chiles and some chopped onion, top with pepperoni and sliced olives. Pop in the oven and serve with torilla chips.

macaroni and cheese with a bread crumb and parmasean cheese topping :) YUMMY!