Recipe

Chicken Soup With Matzo Balls Recipe

Add Step-by-Step Photos	Lor / All my dishes 2 years ago 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. Prep:25m Cook:240m Servings:8	Lor
	jewish chicken soup

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Fans

maywest

linebb956

peepers

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

Place the chicken into a large pot with the breast side down.

Fill with enough cold water to reach about 3 inches from the top of the pot.

Add the onion, carrot, parsnip, celery and dill.

Bring to a simmer over medium heat, and cook, partially covered for 2 hours.

Do not let the soup boil.

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.

In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup.

Refrigerate for about 20 minutes to set up.

Bring a separate pot of water to a rolling boil.

Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them.

Drop the balls into boiling water, cover, and cook for about 35 minutes.

While the matzo balls are cooking, strain the broth from the chicken soup.

Return the broth to the pot.

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.

Remove the matzo balls from the water, and serve in the hot chicken soup.

Cooking Time is 4 hours

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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Comments

shirleyoma 2 years ago said:
Sounds so good! yummmmm

jenniferbyrdez 2 years ago said:
Please bring me some.

lor 2 years ago said:
This soup is so delicious, you'll want to prepare it even when you're not suffering with a cold or the flu ;-)

peepers 1 year, 11 months ago said:
Similar to how I prepare my chicken soup. I usually add more garlic. LOL

maywest 10 months, 1 week ago said:
These are great. I added some dill and grated onion to some of them just to try and it made them even better. thanks I love jewish holidays

linebb956 2 months, 2 weeks ago said:
I love matzo ball soup... Have to make this one.

Thanks..

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