Recipe by s'kat
This recipe was given to my MIL by her Great Grandmother, who immigrated from Poland. I swear this soup has magical powers, as it has nursed my husband to health from countless colds, flus, and even a total hip replacement!! This also freezes very well, so make in advance of flu season!
Top Review by kitina
Wow, this is comfort food at it's best!!!! I used store bought ready made matzo balls because I couldn't find matzo meal. (Sent hubby to a Jewish deli!) This is the first time I used a whole chicken for the stock and I will do this for all my stocks, gives a much better taste!! After I simmered the chicken I put the stock in the fridge and skimmed of the fat, there was quite a bit of it. I can't wait to make this again!
- 1 large stewing chicken
- 1 onion
- 2 stalks celery
- 2 chicken bouillon cubes
- salt and pepper
- 2 tablespoons chicken fat or 2 tablespoons oil
- 2 eggs, slightly beaten
- 1⁄2 cup matzo meal
- 1 dash salt
- 2 tablespoons stock or 2 tablespoons water
Directions See How It's Made
- In large stew pot, add all soup ingredients.
- Cover with water, top pot with lid and simmer until chicken falls off bone.
- Remove celery and onion.
- Bone chicken and reserve.
- Add matzoh dough to simmering broth, cooking until done*.
- Add chicken to broth: serve hot.
- *MatzohBall directions: Mix fat and eggs together.
- Add matzoh meal and salt.
- When well blended, add soup stock/water.
- Cover bowl and place in refrigerator 20 minutes.
- Into simmering soup, drop matzoh mixture by tablespoons.
- They will form balls and float to the top.
- Cover pot and cook about 20 minutes.