Matzo Ball Soup
Source of Recipe
Sandy Whiteman
List of Ingredients
For the soup:
1 whole Kosher chicken or 6 double chicken breasts
3 whole carrots
4 celery sticks (stalks and tops)
2 whole onions
1/2 cup parsley
1 parsnip
4 sprigs dill
Salt and pepperRecipe
Cut whole chicken into quarters or breasts into 2 pieces. Place the chicken into a stockpot and fill the stockpot with water to cover chicken. Bring the stockpot to a boil. Skim the top of the water. Add the vegetables and seasonings. Turn heat down and let simmer for approximately 1 1/2 hours or until tender.
For the Matzo Balls:
3 large eggs
2 tablespoons chicken fat or oil
1/2 cup matzo meal
1 teaspoon salt
2 tablespoons soup stock (from above) or water
Separate the yolks from the whites and mix the yolks with chicken fat (or oil). Mix matzo meal, salt and soup stock together. Beat egg whites to soft peaks. Mix together the yolk mixture and the matzo meal. Fold the egg whites into the matzo mixture and refrigerate for 40 minutes. Remove from refrigerator and make heaping tablespoon size balls. Boil in salt water for about 40 minutes.
Strain the soup, reserving the chicken (for the chicken salad) and the carrots. Place the matzo balls into the strained soup. Serve the matzo ball soup with the carrots.
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