Matzo Ball Soup

Roast Chicken (recipe below)
3 quarts cold water
1 sliced carrot
2 stalks and tops of celery
2 sprigs parsley
1 small bay leaf
1 tablespoon salt
1/4 teaspoon pepper

Cut chicken into pieces.
Place in large soup kettle with water.
Cover, bring slowly to boil.
Add seasonings and vegetables.
Simmer
gently for approximately 5 hours.

Strain soup and chill overnight.

Remove caked fat (fat can be used for Matzo Balls).
Reheat and
add Matzo Balls for serving.
Makes about 2 quarts soup.
Makes 7 to
9 servings.

Recipe can be extended by adding canned chicken broth.

Roast Chicken and Matzo Ball recipes follow.

Matzo Balls (For Matzo Ball Soup)
2 tablespoons fat
2 eggs, slightly beaten
1/2 cup matzo meal
1 teaspoon salt
2 tablespoon soup stock or water

NOTE: A 1 pound box of matzo meal is about 4 cups.

Mix fat and eggs.
Mix salt and matzo meal, then add to eggs.
When well mixed, add soup stock or water.
Cover bowl and
refrigerate for at least 20 minutes, then form into 1 1/2 inch
balls.
Using a 2- or 3-quart pot, fill about 1/2 full with lightly
salted water and bring to brisk boil.
Reduce heat, drop balls into
slightly bubbling water.
Cover pot and cook 30 to 40 minutes (watch
water level).

When preparing to serve, have soup at room temperature or above.
Remove Matzo Balls from water and put into soup pot.
Allow soup to
simmer about 5 minutes.
Recipe makes about 8 balls.

Roast Chicken (For Matzo Ball Soup)
1 (4 or 5 pound) chicken
1 large sliced onion
2 tablespoons melted chicken fat or margarine
1/2 cup diced celery
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon ground ginger
2 tablespoons all-purpose flour
1/16 teaspoon garlic powder

Quarter the chicken.
Mix the flour, spices and salt.
Rub each
piece of chicken well with the mixture.
Place the onion, celery and
fat in deep roaster (with a cover).
Place chicken pieces on top of
vegetables.
Roast, uncovered, for 20 minutes at 400 degrees F.

Turn chicken over and roast 20 minutes more.

Lower heat to 350 degrees F.
Add 3/4 cup boiling water for 5
pounds chicken.
Cover tightly and cook until tender (approximately
1 1/4 hours).

Matzo Ball Soup (T&T)

Posted by Tiffany 6/13/01 1:20:59 pm

I used to make this soup all of the time for my ex who was
Jewish and he just loved it.
“Almost as good as his mother’s.” I
don’t measure, except for the matzo balls, so I will try my best to
explain it.

1 chicken, washed well (I use a whole but you
can use cut up chicken)
Water to cover chicken by a few inches - approximately
8 cups (adding more water if needed, as chicken
cooks)
1 onion, chopped
3 celery ribs, chopped
3 small carrots, chopped
Manischewitz very fine thin noodles
Salt and pepper to taste

Matzo Balls
2 egg yolks
1/2 teaspoon salt
2 tablespoons melted shortening
1/2 cup Manischewitz matzo meal
2 egg whites, stiffly beaten

Beat egg yolks, salt and melted shortening together.
Add the
matzo meal and mix well.
Fold in the egg whites.
Form into balls.
Chill for 10 minutes.

Boil chicken and skim any foam off of the top, until the chicken
is done and very tender.
Remove chicken from the broth.
Cool
chicken.
Pull off skin, discard; pull off and shred meat.
Set
aside.

Prepare matzo balls.

NOTE: Taste broth.
Most think it is too bland and you can add
some bouillon to it, but that isn’t the way I make it.
Don’t forget
the vegetables will also give it a little more flavor.
You decide
that one!

In remaining broth add the vegetables and cook for about 10
minutes.
Add shredded chicken, matzo balls, and noodles to boiling
soup.
Cover and cook for 20 minutes until matzo balls are tender.
Season with salt and pepper to taste.

Another note: If you aren’t going to eat all of it within a day
or two, I have boiled the noodles separately, stored them in a jar
of cold water in the fridge, then placed some noodles in a bowl and
put hot soup on top of the noodles.
That way they don’t make the
noodles too soggy and the soup cloudy.

I know it sounds like a lot of work but if you are up for the
challenge you could give it a try!