Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Matzo Ball Soup




Source of Recipe


Brenda-Lee Olson


Recipe Introduction



Be sure to read all the way through the recipe for a special passover treat. BL




List of Ingredients




12 sprigs fresh dill
4 cloves garlic, thinly sliced
3 sprigs fresh cilantro, (optional)
2 small yellow onions, thinly sliced
1 bunch celery, cut into 1/2" pieces
Sprigs from 1/2 bunch flat-leaf parsley plus 1 tbsp.
chopped
3 large carrots, peeled and cut into 1/2" pieces
1 turnip, peeled and cut into 1/2" pieces
1 parsley root, cut into 1/2" pieces
1 (3 1/2-lb.) chicken
1 lb. chicken feet (BL used chicken bones left from a whole roasting chicken)
Salt, to taste
2 tbsp. seltzer water
1/8 tsp. dried dill
2 eggs, at room temperature
1/2 cup plus 1 tbsp. Potato FLOUR (not starch)


Recipe



1. Gather up dill, garlic, cilantro (if using,) onions, celery, and parsley sprigs in a piece of cheesecloth to form a purse; secure with twine. Make a second purse with the carrots, turnips, and parsley root.

2. Put dill purse, chicken, chicken feet, salt, and 1 1/2 gallons water into a large pot; bring to a boil. Reduce heat to medium-low; simmer, covered, for 1 1/2 hours. Add carrot purse and simmer, covered, until carrots are tender, about 30 minutes.

3. Remove and discard dill purse and feet. Remove chicken and carrot purse; let cool. Pull enough breast meat into fine shreds to make 3/4 cup. Reserve 1 cup vegetables from the carrot purse. Cover and chill shredded chicken and vegetables. (Reserve remaining chicken and vegetables for another use.) Strain broth through a fine sieve; chill overnight. Skim off and discard all but 2 tbsp. chicken fat from broth; set fat aside.

4. Whisk together reserved chicken fat, seltzer, dried dill, and eggs in a bowl. Pour in potato flour while whisking. Cover and chill the mixture for 15 minutes. Bring 2 1/2 quarts salted water to a boil. With wet hands, form potato flour mixture into 1" balls. Reduce heat to medium; drop in balls. Cook, covered, for 15 minutes. Stir balls gently and simmer, covered, until fluffy, 10-12 minutes more. Meanwhile, transfer reserved shredded chicken, mixed vegetables, and broth to a large pot; heat over medium heat. Transfer balls to the broth. Serve soup garnished with remaining parsley.

SERVES 8 - 10

Technically these are knaidlach not matzo balls.

And for those of you who read the recipe through to the end, here's a passover treat in song:

http://www.youtube.com/watch?v=GL6Tim80g5A