Chicken Soup With Matzo Balls
- Ready In:
- 2hrs 10mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
-
Matzo Balls
- 4 large eggs, well beaten
- 6 tablespoons seltzer water
- club soda
- 1⁄4 cup vegetable oil
- melted chicken fat
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground pepper
- 1 cup matzo meal
-
Soup
- 1 (4 lb) chicken, quartered
- 3 quarts cold water
- 6 large carrots, peeled and thinly sliced
- 3 stalks celery, with leaves and sliced
- 3 small parsnips, peeled and thinly sliced
- 1 large onion, cut into 8 wedges
- 4 sprigs parsley
- 1 tablespoon kosher salt
- 1⁄4 teaspoon fresh ground pepper
- 2 tablespoons fresh parsley, minced
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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RECIPE SUBMITTED BY
Charlotte J
United States