CHICKEN SOUP INSTRUCTIONS De-bone the chicken breasts, cut up into thin small strips, then place in the refrigerator (the chicken will be added later on).
Heat a large non-reactive pot filled with cold water and bring to a boil, add the cut up chicken pieces and giblets.
When almost boiling, remove the chicken and discard the water.
In a clean non-reactive pot add 6 cups of cold water and the chicken pieces.
Bring to a boil, lower the heat to very low (that is a few bubbles coming up at a time), cover and simmer for about 2-3 hours.
Skim off any foam/dirt which may develop on the top, from time-to-time.
While the soup is simmering, make the Matzo Balls as described below.
After chicken has simmered for 2-3 hours, discard the chicken& bones and put broth through a strainer to remove any particles remaining; then back into a clean pot.
Add the 4+ cups of heated chicken broth, onion, carrot, celery, leek, potato, parsnip, turnip, parsley, dill and cut up pieces of chicken breast meat.
Add salt& pepper to taste and Bijol food coloring.
Simmer low/medium heat for about 15 minutes.
Next add the 10-12 Matzo Balls and simmer for about another 15 minutes.
Serve in individual bowls and add to your liking farfel, soup nuts, shredded eggs, cooked egg noodles… NOTE: Do not use a frozen chicken, but a young fresh pullet if possible.
Perhaps there is a market in your area where you can find a freshly killed kosher chicken.
Or if you are lucky enough to raise your own Free-Range bird.
MATZO BALLS INSTRUCTIONS (Streit's Manhattan recipe on box).
STEP #1 MIX: Beat eggs.
Add water (or seltzer), oil, salt and pepper.
Mix well.
Add matzo meal and stir thoroughly.
Refrigerate for 1/2 to 1 hour.
STEP #2 FORM: Partially fill a large pot with water and bring to a boil.
Moisten palms with cold water.
Form mixture into balls about 1 diameter; makes about 1 1/2 finished matzo balls.
(Important to not compress the matzo balls, just form them loosely).
Drop matzo balls into boiling water.
STEP #3 SIMMER: When all the matzo balls are in the pot, reduce heat to low.
Simmer covered for about 30 minutes or until done.
Remove with a slotted spoon to a large bowl.
COMMENTS: The old traditional Jewish Chicken Soup (which my grandmother& mother used to make) would contain the chicken feet and undeveloped eggs.
I still recall the skin of the chicken neck being used to make a delicious stuffing and the chicken fat used to make schmaltz.
Some people like their matzo balls very soft& fluffy and others like them hard.
Also, small or very big matzo balls.
Finally, you can eliminate the matzo balls and add cooked Egg Noodles instead….

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	890.89 Kcal (3730 kJ)
Calories from fat	404.31 Kcal
		% Daily Value*
Total Fat	44.92g	69%
Cholesterol	483.94mg	161%
Sodium	3014.11mg	126%
Potassium	1214.73mg	26%
Total Carbs	27.79g	9%
Sugars	3.63g	15%
Dietary Fiber	3.46g	14%
Protein	90.01g	180%
Vitamin C	18.5mg	31%
Vitamin A	0.3mg	11%
Iron	4mg	22%
Calcium	170.1mg	17%

Amount Per 100 g
Calories	101.87 Kcal (427 kJ)
Calories from fat	46.23 Kcal
		% Daily Value*
Total Fat	5.14g	69%
Cholesterol	55.34mg	161%
Sodium	344.65mg	126%
Potassium	138.9mg	26%
Total Carbs	3.18g	9%
Sugars	0.42g	15%
Dietary Fiber	0.4g	14%
Protein	10.29g	180%
Vitamin C	2.1mg	31%
Iron	0.5mg	22%
Calcium	19.5mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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