Fiddler's Jewish-American Chicken Soup With Matzo Balls by Sy
- Ready In:
- 3hrs 30mins
- Ingredients:
- 24
- Yields:
-
8 Soup Bowls
- Serves:
- 8
ingredients
-
CHICKEN SOUP INGREDIENTS
- 1587.57-2041.16 g fresh chicken, skin removed cut up (use neck & giblets but not the liver, See Note below, use a fresh chicken.)
- 1419.54 ml cold water
- 946.36 ml chicken broth, heated (College Inn Brand, (or more)
- 1 medium onion, cut up into pieces
- 1 large carrot, cleaned and cut up into pieces
- 2 stalk celery, cleaned and cut up into pieces
- 1 small leek, cleaned, cut up into pieces (sand removed)
- 1 medium potato, cleaned and cut up (or Russet potato with the skin on)
- 1 small parsnip, cleaned and cut up
- 1 small turnip, cleaned and cut up
- 2 sprig parsley, cleaned stems removed
- 2 sprig dill, cleaned stems removed
- 0.25 ml yellow food coloring (bijol, substitute turmeric)
- salt & pepper
-
SMALL SIDE DISHES
- farfel
- soup nuts
- schredded egg
- cooked egg noodles
-
MATZO BALL INGREDIENTS
- 236.59 ml matzo meal (Streit's or similar brand, 8oz)
- 2-4 eggs (substitute Egg Beaters)
- 59.14 ml oil (substitute melted margarine, no olive oil)
- 59.14 ml water (substitute seltzer water)
- 4.92 ml salt
- 0.25 ml ground pepper
directions
- CHICKEN SOUP INSTRUCTIONS De-bone the chicken breasts, cut up into thin small strips, then place in the refrigerator (the chicken will be added later on).
- Heat a large"non-reactive pot" filled with cold water and bring to a boil, add the cut up chicken pieces and giblets.
- When almost boiling, remove the chicken and discard the water.
- In a clean"non-reactive pot" add 6 cups of cold water and the chicken pieces.
- Bring to a boil, lower the heat to very low (that is a few bubbles coming up at a time), cover and simmer for about 2-3 hours.
- Skim off any foam/dirt which may develop on the top, from time-to-time.
- While the soup is simmering, make the Matzo Balls as described below.
- After chicken has simmered for 2-3 hours, discard the chicken& bones and put broth through a strainer to remove any particles remaining; then back into a clean pot.
- Add the 4+ cups of heated chicken broth, onion, carrot, celery, leek, potato, parsnip, turnip, parsley, dill and cut up pieces of chicken breast meat.
- Add salt& pepper to taste and Bijol food coloring.
- Simmer low/medium heat for about 15 minutes.
- Next add the 10-12 Matzo Balls and simmer for about another 15 minutes.
- Serve in individual bowls and add to your liking farfel, soup nuts, shredded eggs, cooked egg noodles… NOTE: Do not use a frozen chicken, but a young fresh pullet if possible.
- Perhaps there is a market in your area where you can find a freshly killed kosher chicken.
- Or if you are lucky enough to raise your own Free-Range bird.
- MATZO BALLS INSTRUCTIONS (Streit's Manhattan recipe on box).
- STEP #1 MIX: Beat eggs.
- Add water (or seltzer), oil, salt and pepper.
- Mix well.
- Add matzo meal and stir thoroughly.
- Refrigerate for 1/2 to 1 hour.
- STEP #2 FORM: Partially fill a large pot with water and bring to a boil.
- Moisten palms with cold water.
- Form mixture into balls about 1" diameter; makes about 1 1/2" finished matzo balls.
- (Important to not compress the matzo balls, just form them loosely).
- Drop matzo balls into boiling water.
- STEP #3 SIMMER: When all the matzo balls are in the pot, reduce heat to low.
- Simmer covered for about 30 minutes or until done.
- Remove with a slotted spoon to a large bowl.
- COMMENTS: The old traditional Jewish Chicken Soup (which my grandmother& mother used to make) would contain the chicken feet and undeveloped eggs.
- I still recall the skin of the chicken neck being used to make a delicious stuffing and the chicken fat used to make schmaltz.
- Some people like their matzo balls very soft& fluffy and others like them hard.
- Also, small or very big matzo balls.
- Finally, you can eliminate the matzo balls and add cooked Egg Noodles instead….
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RECIPE SUBMITTED BY
SkipperSy
United States
Living in Metro New York City, I have a great appreciation of the many cultures and foods from far off lands. I have also traveled extensively around the world, met many wonderful people and tasted some terrific dishes!