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from Ellen Burr – Los Angeles, CA
Drain the broth from the soup jars into a 3-quart non-reactive saucepan. Reserve matzo balls and solids. Add the scallions and snipped cilantro stems. Bring to a boil over high heat, add the chicken dusted with the pico de gallo, lower heat and simmer 4 minutes or until chicken whitens. Add the reserved matzo balls and solids, the juice of 1 1/2 limes, the avocado cubes and chopped tomato. Simmer 5 minutes or until hot. Add Kosher salt to taste. Sprinkle with the reserved cilantro leaves and garnish with the remaining lime half, cut into thin wedges. Serve hot.