Chicken Soup With Matzo Balls |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This is a traditional recipe good for anything that ails you. It's the absolute best when you've got a cold or the flu, and it's even better the second day. Ingredients:
1 whole chicken |
1 large yellow onion, chopped |
8 carrots, peeled and sliced |
1 parsnip, peeled and chopped |
3 - 4 cloves garlic, chopped |
2 - 3 ribs of celery, chopped |
1 small bunch fresh dill weed, chopped or snipped with scissors |
salt and pepper to taste |
matzo balls |
2-1/2 cups matzo meal |
6 eggs |
6 tablespoons vegetable oil |
2 teaspoons salt |
1/2 tsp. parsley flakes |
1/2 tsp. onion powder or as may suggested, grated onion |
Directions:
1. Place the chicken into a large pot with the breast side down.
2. Fill with enough cold water to reach about 3 inches from the top of the pot.
3. Add the onion, carrot, parsnip, celery and dill.
4. Bring to a simmer over medium heat, and cook, partially covered for 2 hours.
5. Do not let the soup boil.
6. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavour.
7. In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup.
8. Refrigerate for about 20 minutes to set up.
9. Bring a separate pot of water to a rolling boil.
10. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them.
11. Drop the balls into boiling water, cover, and cook for about 35 minutes.
12. While the matzo balls are cooking, strain the broth from the chicken soup.
13. Return the broth to the pot.
14. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses.
15. Remove the matzo balls from the water, and serve in the hot chicken soup.
16. Cooking Time is 4 hours
17. Note: These matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down when there was a need to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.
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