Aunt Gillie's Matzo Ball Soup

Name: Aunt Gillie's Matzo Ball Soup
Cook time: 40 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 1 -3 lb chicken; 3 carrots, halved; 2 medium yellow onions, peeled and halved; 2 stalks celery, with leaves, halved; 3 parsnips, halved; 2 leeks, well cleaned, white part only; 1 head garlic, unpeeled, split; 4 stalks fresh dill; 1 bunch parsley, washed; 1 medium yellow onion, peeled and halved; 8 eggs; 8 tablespoons margarine, melted and slightly cooled; 2 1/2 cups matzo meal; 2 tablespoons finely chopped parsley; salt and freshly grund black pepper; 1 small dill sprigs

Submitted by Chef mariajane

"Chicken soup is a universal panacea - invoked by many cultures as a cure for colds and broken hearts alike. With matzo balls added, it becomes a meal in a bowl, so tasty and delicious!!"

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Ready In:: 40mins
Ingredients:: 16
Serves:: 6-8

ingredients

FOR SOUP
1 -3 lb chicken
3 carrots, halved
2 medium yellow onions, peeled and halved
2 stalks celery, with leaves, halved
3 parsnips, halved
2 leeks, well cleaned, white part only
1 head garlic, unpeeled, split
4 stalks fresh dill
1 bunch parsley, washed
FOR MATZO BALLS
1 medium yellow onion, peeled and halved
8 eggs
8 tablespoons margarine, melted and slightly cooled
2 ¹⁄₂ cups matzo meal
2 tablespoons finely chopped parsley
salt and freshly grund black pepper
1 small dill sprigs

directions

TO MAKE SOUP: Combine chicken, carrots, onions, celery, parsnips, leeks, garlic, dill, parsley in a large stockpot with water to cover. Bring just to a boil over medium-high heat. Skim foam. Reduce heat to low and simmer for 2 1/2 hours. Strain and discard solids (chicken may be reserved for another use), then cool to room temperature. Refrigerate for at least 2 hours, then remove any solidified fat from the surface.
TO MAKE MOTZO BALLS: Grate enough onion to yeild about 2 tablespoons and set aside the rest. In a large bowl, combine grated onion, eggs, margarine, matzo meal, parsley, and 1/4 cup water or chicken soup. Mix well, season with salt and pepper and set aside to rest for at least 30 minutes.
Wet hands and roll dough in your palms into 23 2-inch balls (they will expand as they cook). Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons salt and remaining onion. Drop matzo balls into water one at a time. (they won't stick together if the pot is large enough). Reduce heat, cover, and simmer 30-40 minutes. Drain, remove to a plate and cover, until ready to use. (Matzo balls will keep up to 3 days in the refrigerator).
TO SERVE: heat soup over medium heat and season to taste with salt and pepper. Add matzo balls and heat through. Garnish with sprigs of dill.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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