Matzo Ball Soup, Long Island Style
Source of Recipe
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List of Ingredients
for the soup:
1 - 3 lbs. chicken
3 carrots halved
2 med. yellow onions, peeled and halved
5 stalks celery, with leaves, halved
3 parsnips, halved
2 leeks, well cleaned, white parts only
1 head garlic, unpeeled, split
4 stalks fresh dill
1 bunch parsley, washed
for the matzo balls:
1 med. yellow onion, peeled and halved
8 eggs
8 tbsp. butter, melted and slightly cooled
2 1/2 c. matzo meal
2 tbsp. finely chopped parsley
salt and freshly ground black pepper
small dill sprigs Recipe
for the soup:
Combine chicken, carrots, onions, celery, parsnips, leeks, garlic, dill, and parsley in a large stockpot with enough water to cover.
Bring just to a boil over med/high heat. Skim off any foam.
Reduce heat to low and simmer for 2 1/2 hours.
Strain and discard any solids (chicken may be used for something else at another time), then cool to room temperature. Refrigerate for at least 3 hours, then remove any hardened fat from the surface.
For the matzo balls:
Grate enough onion to yield about 2 tbsp. and set aside the rest of the onion.
In a large bowl, combine grated onion, eggs, butter, matzo meal, parsley, and 1/4 c. chicken soup broth. Mix well, season with salt and pepper and set aside to rest for at least 30 minutes.
Wet hands and roll dough into 23 two inch balls, (they will expand as they cook).
Meanwhile, bring a large pot of water to a boil. Add 2 bsp. salt and the remaining onion.
Carefully drop balls into water one at a time. (They won't stick together if the pot is large enough.) Reduce heat, cover, and simmer 30 - 40 minutes.
Drain, remove to a plate and cover, until ready to use. (Balls will keep up to 3 days in the refrigerator.)
To Serve:
Heat soup over a medium heat and season to taste with salt and pepper.
Add matzo balls to heat through.
Garnish with dill sprigs if desired.
Serves 6 - 8.
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