Matzo Ball Soup with Chicken

For the matzo balls

1. Stir the matzo meal and salt together in a medium bowl. Add the eggs and incorporate with a fork. Add the Country Crock® and the club soda and mix until no lumps remain. Cover the bowl with plastic wrap and refrigerate overnight so the mixture firms up.
2. Roll the chilled matzo mixture into balls. They should be slightly smaller than ping pong balls. Place the balls on a plate or a baking sheet lined with parchment paper.
3. Bring a large pot of water to a boil. Add the matzo balls to the pot and cook for 12-14 minutes or until floating and cooked through.
4. Remove the matzo balls with a slotted spoon and set aside until ready to add to the soup.

For the soup

1. Melt 2 tablespoons Country Crock® Original Spread in a large pot over medium-high heat. Add the onion, carrots, celery and garlic, and cook, stirring frequently, until the vegetables begin to soften, 8-10 minutes.
2. Add the shredded chicken, broth, bay leaves, and thyme. Bring to a boil. Reduce the heat, cover, and cook for about 10 minutes, just until the vegetables are tender when pierced with a fork. Remove the bay leaves and the thyme sprigs and discard.
3. Add the cooked matzo balls, fresh parsley, and dill. If the matzo balls have cooled down, simmer for a few minutes in the soup to re-heat. Serve hot.