Authentic Chicken Soup with Matzo Balls
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Posted by:jrt
This recipe requires some effort but the result is a soup like your grandmother from Ukraine (or wherever) made.
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Ingredients
1 kosher chicken, quartered
1 large white onion
3 peeled carrots, sliced diagonally
1 large parsnip
2 large celery stalks, cut into thirds
1 bunch fresh dill
For the matzo balls
4 eggs
1/2 cup chicken broth
1 cup matzo meal
1/3 cup vegetable oil
1/2 tsp. salt
Dash of black pepper
Directions
- Wash and tie the dill with thread so it can be removed easily.
- Cut the onion and parsley into quarters, but not all the way through
- Pour hot water over the chicken to clean.
- Put the chicken into a 6 quart pot of water and bring to a boil. Skim the surface to keep broth clear.
- Add onion, parsnip, carrots, celery and dill and add water, if necessary, to cover.
- Lower heat and simmer for 1 hour. Skim chicken fat from surface (or strain) to keep broth clear. After soup is cooked set aside vegetables if you like, otherwise discard.
- To make the matzo balls: Beat the eggs with broth, oil salt and pepper until frothy. Gradually add matzo meal and stir. Cover and chill for one hour. Bring pot of 4 quarts water to boil. Then, with wet hands, take a tablespoon of batter and shape into a ball and gently drop into boiling water. Continue boiling, covered, over medium heat for 45 minutes.
- Add matzo balls to chicken broth and simmer for 15 minutes before serving.
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