Chicken Soup With Matzo Balls

Recipe by Charlotte J
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READY IN: 2hrs 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Matzo Balls:
  • In medium bowl, mix eggs, seltzer, oil, salt and pepper.
  • Stir in matzo meal and refrigerate 4 hours.
  • Soup:
  • In stock-pot, heat chicken and the water to a boil, skimming foam.
  • Add all but 2 cups of the carrots, the celery, parsnips, onion, parsley sprigs, 2 tsp of the salt and the pepper.
  • Simmer, partially covered, until chicken is cooked, about 1 hour.
  • With slotted spoon, remove chicken from soup;.
  • reserve for another use.
  • Bring large pot of salted water to a boil. With cool, wet hands, shape matzo-meal mixture into 8 (2-in.) balls and add to boiling water.
  • Cover; reduce heat; simmer 25 minutes.
  • Strain soup through cheesecloth-lined sieve into clean pot; press solids to extract liquid; discard solids.
  • Add remaining carrots and salt.
  • Simmer, covered, 15 minutes, until carrots are tender.
  • Add minced parsley.
  • To serve:
  • Place 1 matzo ball in each of 8 soup bowls;.
  • add 1 cup soup to each.
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