Chicken Soup With Matzo Balls
"Adapted from Barefoot Contessa Parties!"
- Ready In:
- 3hrs 30mins
- Ingredients:
- 21
- Serves:
-
10
ingredients
- 6803.88 g roasting chickens
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 stalk celery, with leaves, cut into thirds
- 4 parsnips, unpeeled and cut in half (optional)
- 20 sprig fresh parsley
- 15 sprig fresh thyme
- 20 sprig fresh dill
- 1 head garlic, unpeeled and cut in half crosswise
- 29.58 ml kosher salt
- 9.85 ml whole black peppercorns
- 946.36 ml carrots, 1/4-inch-diced
- 946.36 ml celery, 1/4-inch-diced
- 59.14 ml fresh dill, minced
- 59.14 ml fresh parsley, minced
- 4 extra-large eggs, separated
- 118.29 ml chicken stock
- 59.14 ml chicken fat, rendered melted (or oil)
- 118.29 ml fresh parsley, minced
- 9.85 ml kosher salt, plus more for egg whites
- 236.59 ml matzo meal
directions
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
- For matzo Balls whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
- Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.
- To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season to taste and serve as is, or ladle each serving over 2 warm Matzo Balls.
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RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
