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Matzo Ball Soup Recipe

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This recipe for Matzo Ball Soup is from Mimi's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large chicken
2 packages chicken necks & backs
several cubes knorr's chicken bouillon
3 large onions, peeled and sliced
4 carrots cut in 2 inch chunks
3 parsnips cut in 2 inch chunks
4 stalks of celery, leaves included, cut in 2 inch chunks
1 bunch parsley
2 tsp black peppercorns
5 cloves garlic, peeled
about 3 to 4 quarts of cold water
Directions:
Directions:
Rinse chicken parts well and place in very large pot. Add bouillon cubes and next 7 ingredients. Cover with cold water and bring to a simmer. Cover the pot, leaving lid off center so some steam escapes. Cook for 2 hours on very low heat- just simmering. Let the soup cool with the chicken in it for an additional hour and then strain off the liquid. Refrigerate until very cold and then scrape off the fat. (the fat can be used later to make the matzo balls) Add some of the chicken meat to the broth, the rest can be used for chicken salad.

 

 

 

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