Matzo Ball Chicken Soup (Kosher)
Ready In: 4 hrs
Serves: 4
Yields: 4 soups
Ingredients
- 1 kg chicken bones with meat (No Skin)
- 1 red onion, peeled and quarted
- 250 g carrots, top and tailed
- 1 leek, chopped roughly
- 2 parsnips, peeled chopped roughly
- for matzo balls
- 2 eggs (no blood check using clear bowl)
- 1⁄2 cup olive oil
- 1⁄2 cup water
- 2 cups matzo meal (Dark for passover)
- salt
- 1⁄2 teaspoon cinnamon
Directions
- For the SOUP: Put chicken in a large pot, fill with cold water enough to cover the chicken . Bring to the boil and skim the fat layer off the top.
- Add vegetables and simmer-boil for 2 hours.
- Remove chicken pieces and pour liquid through a strainer to catch the vegetables. Soup can be reheated or frozen. If reheating, shred some chicken and add to soup.
- For the MATZO BALLS: Break eggs abd beat adding oil, pinch of salt and cinnamon. Mix well.
- Add Matzomeal and water and mix well again.
- Place in refrigerator for 30 mins if making now or overnight if making day before.
- When mixture firm, spoon into hand and create ball like dumpling, do this for all of mixture.
- In a pan of simmering salt water add matzo balls and cover for 20-25 minutes.
- Matzo Balls will rise to the surface.
- Reheat soup and add Matzo balls.
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