"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken&Matzo Ball Soup Recipe

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This recipe for Chicken&Matzo Ball Soup, by , is from Wolfer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Wolfer
Added: Tuesday, October 14, 2008


Soup:1 large chicken cut in quarters plus 1 breast
25 chicken boullion cubes
2 onions-cut up
2 bags baby carrots
4-6 stalks of celery-cut up,
To taste:pepper, lawry salt, dill weed, parsley,

Matzo Balls:Makes 30
2 c Streit's matzo meal,
8 eggs,
8 T chicken fat- a little less than 8 ou.,
(found in the frozen chicken section)
2 t salt
Dash of pepper
8 T water

Put chicken in pot with boullion cubes, onion, celery, carrots, seasoning. Fill pot with water. Cook covered for 1 hr until chicken is cooked. Remove chicken from pot and then clean meat off the bone. Place meat back in the pot. Season soup more if necessary. Simmer soup for 1 more hour.
I use a 12qt pot.

Bring chicken fat to room temperature
Beat eggs with salt and pepper
Add fat and water
Gradually whisk in the matzo meal
Stir thoroughly
Let stand in refrigerator, covered, for at least 1 Hour(the longer the better)
Boil a large pot of water with 5 Boullion cubes in it
Form the mixture into balls about 11/2" round (these will get much bigger as they cook)
Drop into lightly boiling water
Cover and cook for 20'

Personal Notes:
Personal Notes:
Both can be frozen.
I like to freeze separately but they can be frozen together.




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