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chicken matzo ball soup Recipe

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This recipe for chicken matzo ball soup, by , is from PFS Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Bergman
Added: Sunday, January 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. olive oil
6-8 chicken thighs (skin on)
three egg whites, beaten until fluffy
three celery ribs, sliced
three carrots, sliced
one large yellow onion, diced
three bay leaves
three cloves garlic, mashed
large bunch chopped parsley
small handful chopped, fresh dill
water or chicken stock (your preference)
manischewitz matzo ball mix
salt and white pepper to taste

Directions:
Directions:
Pour olive oil in large stock pot. Brown chicken thighs, skin-side down, in olive oil until crispy. Salt and pepper chicken. There is no need to cook the chicken through at this point because it will cook fully as the soup cooks. Just crisp the skin on the chicken.

Add chopped onions, celery, carrots and garlic to chicken. Stir to coat with fat in pot and let onions cook until translucent. The celery and carrots will still be hard.

Next, add water or chicken stock. Use enough liquid to fully cover the chicken by about four inches. Add bay leaf, chopped parsley and chopped dill. Bring to a boil.

When soup boils, cover and turn heat down to a simmer. For best results, let soup simmer for a couple hours on the stove.

Make the matzo balls just before you are ready to cook them in the soup, or about 30 minutes before you intend to serve it.

Make the matzo balls as directed on the Manischewitz package. When the matzo meal is firm and ready to form balls, gently fold in the beaten egg white. The egg white is used to lighten the matzo balls.

Gently drop the matzo balls into the soup. They will cook within about 20 minutes and float to the top of the soup.

If the soup has simmered for a long time, the chicken should be falling off the bone. Remove the bones and skin from the soup.

Serve and enjoy!

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 mintes
Personal Notes:
Personal Notes:
This soup is almost like a matzo ball stew, much heartier and thicker than traditional matzo ball soup. Traditional matzo ball soup usually has the broth strained out of the chicken soup. We vary the traditional in that we like to keep all the chicken and vegetables in the soup.

 

 

 

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