Chicken Soup With Matzo Balls

Name: Chicken Soup With Matzo Balls
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: 8 serving(s)
Ingredients: 4 large eggs, well beaten; 6 tablespoons seltzer water; club soda; 1/4 cup vegetable oil; melted chicken fat; 1/2 teaspoon kosher salt; 1/4 teaspoon fresh ground pepper; 1 cup matzo meal; 1 (4 lb) chicken, quartered; 3 quarts cold water; 6 large carrots, peeled and thinly sliced; 3 stalks celery, with leaves and sliced; 3 small parsnips, peeled and thinly sliced; 1 large onion, cut into 8 wedges; 4 sprigs parsley; 1 tablespoon kosher salt; 1/4 teaspoon fresh ground pepper; 2 tablespoons fresh parsley, minced

Submitted by Charlotte J

"I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here."

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Ready In:: 2hrs 10mins
Ingredients:: 18
Serves:: 8

ingredients

Matzo Balls
4 large eggs, well beaten
6 tablespoons seltzer water
club soda
¹⁄₄ cup vegetable oil
melted chicken fat
¹⁄₂ teaspoon kosher salt
¹⁄₄ teaspoon fresh ground pepper
1 cup matzo meal
Soup
1 (4 lb) chicken, quartered
3 quarts cold water
6 large carrots, peeled and thinly sliced
3 stalks celery, with leaves and sliced
3 small parsnips, peeled and thinly sliced
1 large onion, cut into 8 wedges
4 sprigs parsley
1 tablespoon kosher salt
¹⁄₄ teaspoon fresh ground pepper
2 tablespoons fresh parsley, minced

directions

Matzo Balls:
In medium bowl, mix eggs, seltzer, oil, salt and pepper.
Stir in matzo meal and refrigerate 4 hours.
Soup:
In stock-pot, heat chicken and the water to a boil, skimming foam.
Add all but 2 cups of the carrots, the celery, parsnips, onion, parsley sprigs, 2 tsp of the salt and the pepper.
Simmer, partially covered, until chicken is cooked, about 1 hour.
With slotted spoon, remove chicken from soup;.
reserve for another use.
Bring large pot of salted water to a boil. With cool, wet hands, shape matzo-meal mixture into 8 (2-in.) balls and add to boiling water.
Cover; reduce heat; simmer 25 minutes.
Strain soup through cheesecloth-lined sieve into clean pot; press solids to extract liquid; discard solids.
Add remaining carrots and salt.
Simmer, covered, 15 minutes, until carrots are tender.
Add minced parsley.
To serve:
Place 1 matzo ball in each of 8 soup bowls;.
add 1 cup soup to each.

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Reviews

There is nothing like home made soup expecialy when you are sick. This soup take some time but it is well worth it. This is just what the Dr. ordered.

BLUE ROSE