Chicken Soup With Matzo Balls
From lor 16 years ago
- 240 minutes to make
- Serves 8
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 shopping list
- 1 large yellow onion, chopped shopping list
- 8 carrots, peeled and sliced shopping list
- 1 parsnip, peeled and chopped shopping list
- 3 - 4 cloves garlic, chopped shopping list
- 2 - 3 ribs of celery, chopped shopping list
- 1 small bunch fresh dill weed, chopped or snipped with scissors shopping list
- salt and pepper to taste shopping list
- matzo Balls shopping list
- 2-1/2 cups matzo meal shopping list
- 6 eggs shopping list
- 6 tablespoons vegetable oil shopping list
- 2 teaspoons salt shopping list
- 1/2 tsp. parsley flakes shopping list
- 1/2 tsp. onion powder or as May suggested, grated onion shopping list
How to make it
- 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."
The Rating
Reviewed by 3 people-
Similar to how I prepare my chicken soup. I usually add more garlic. LOL
peepers
in loved it
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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
maywest
in Tangerine loved it
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I love matzo ball soup... Have to make this one.
Thanks..
linebb956
in La Feria loved it
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