Chicken Soup with Matzo Balls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CHICKEN SOUP
3 lbs chicken (cut up), and any chicken bones, chicken backs, wings, and necks you can get
Low fat, chicken stock, one large can
Water
1 whole onion
4 stalks celery cut in large chunks
4 carrots, sliced in similar sized pieces
3-4 cloves garlic
A few sprinkles of hot red pepper flakes
Fresh Parsley, dill
Salt & pepper
MATZO BALLS (usually there is a recipe on the matzoh meal box)
1/2 cup matzo meal
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chicken stock or seltzer
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Directions: |
Directions:For the soup:
Add water to chicken broth to make 4 quarts liquid. Add chicken to chicken broth. Add onion which you cut in fourths and the whole garlic cloves squashed. Bring to boil. Cook for 1 hour to release flavor. Remove chicken, onion, and garlic by straining. Then skim off all fat. You can chill the broth to let the fat float to the top or use the Nathalie Dupree method (no relation to us, she’s a cook on TV). She takes strips of clean paper towel and lays them on top of the soup. She then lifts up the paper towel and the fat is absorbed by the paper towels. Do this repeatedly with fresh towels until all the fat is disappears. Set aside while you make the matzo balls. They have to be refrigerated for at least 1/2 hour.
After 30 minutes….add the carrots and celery to the soup and bring to boil. Reduce the flame. Run your hands under water so they are thoroughly wet. Form matzo balls by dropping spoonfuls of matzo ball batter approximately 1-inch in diameter into the palm of your wet hands and rolling them loosely into balls. Carefully drop the matzo balls in the simmering soup. Don’t stir unless you have to for a few minutes. You don’t want to break up the matzo balls. Cover the pot and cook them for 20 minutes. Season with salt and pepper and top with parsley and dill.
For the Matzoh Balls
Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes. |
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Personal
Notes: |
Personal
Notes: This soup is the recipe of my grandmother, Tanya Fein.
I make this soup all the time. Just ask Janine. Every time I would come to New York to see her while she was in graduate school at NYU, I would bring Matzo Ball Soup. Her freezer was full of it. I introduced her two roommates to the soup. One roommate was from Puerto Rico, and one was from Arkansas, and they were new to this soup. I don't think they ate the soup. Janine now can't eat it, allergic to chicken.
When you are sick with a cold, there is nothing like it. Some doctor, probably a Jewish doctor, did a study on the components of chicken soup and found there is something in the soup that does help lessen the symptoms of the common cold.
I know I made it for Nicole and Gia a lot too.
I remember when cousin Isaac got married to Tessa I sent them some soup ladles and this recipe.
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Here are a few Yiddish words you should know:
Far-blun-jet: Lost confused. “I get farblunjet when I try to find my way in Glenolden.”
Fargesn: forgotten. “I removed the rolls from the oven this time. Last time I made them they burnt because I have a tendency zu fargesn.”
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