Matzo Ball Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 1 broiler-fryer chicken(3 1/2 to 4 pounds), cut up
2 quarts of water
6 carrots, cut in half lengthwise, then into 2 in. pieces
1 large onion, peeled
2 celery ribs, cut in half
2 sprigs fresh dill
1 can( 49 ounces) chicken broth
2 teaspoons salt
½ teaspoons pepper
2 cups cooked noodles
MATZO BALLS:
2 eggs 1 cup matzo meal
2 tablespoons oil 3 tablespoons minced fresh parsley
2 teaspoons salt Dash pepper
½ to 1 cup cold water
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Directions: |
Directions:Place chicken and water in an 8-qt. soup kettle. Cover and bring to a boil. skim fat. Add carrots, onion and celery. Fold dill in half and wrap many times with kitchen string; add to soup. Bring to boil. Reduce heat to medium-low; cover but keep lid ajar and simmer for 2 ½ hours.
Meanwhile, combine all ingredients except water and mix in medium bowl. Add enough water to make a thick pancake like batter. Refrigerate for 2 hours(mixture thickens as it stands).
Remove and discard onion, celery and dill from broth. Remove chicken and allow to cool; debone and cut into chunks. Skim fat from broth. Return chicken to kettle. Add canned broth, salt and pepper; bring to a boil. Reduce heat and cover and simmer.
To complete matzo balls bring 4 qt. water to a boil in a 5 qt. Dutch oven. With very wet hands, form heaping teaspoonfuls of batter into balls. If mixture is too thin, stir in 1-2 tablespoons matzo meal. Drop balls into boiling water. They will sink when dropped but will rise in a few minutes.) Cool for 10 minutes. Remove with slotted spoon and add to simmering soup. Add noodles; heat through. Makes 18 servings.
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