Matzoh Ball Soup

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Matzoh Ball Soup Ingredients

SOUP	Or
3 lb Soup chicken/foul, quartered	1 ts Dried thyme
1 lg Onion studded with 2 cloves	Salt to taste
Do not peel onion!!	MATZOH BALLS
2 Carrots,scraped-cut 3"pieces	2 lg Eggs - lightly beaten
2 Stalks celery-cut 3" pieces	3 tb Seltzer
2 sm Leeks,cleaned,cut in half	2 tb Rendered chicken fat
Length wise	1/4 ts Salt
1 Bunch parsley-- trimmed	1/8 ts Black pepper
2 Parsnips,scraped-cut 3"piece	1/2 c Matzoh Meal
1 Sprig of fresh thyme

Instructions for Matzoh Ball Soup

Place chicken in a large soup pot. Cover with water and bring to a boil. Lower the heat to a simmer and skim as needed. Simmer 10 minutes and add vegetables and herbs. Do not remove skin from onion as it adds a rich color to the soup. Return to a boil briefly and then lower to simmer, cover and cook for 1 1/2 hours until chicken is tender and falls off the bones. Remove chicken, strain vegetables and remove as much fat from the surface as possible. Continue cooking briefly to reduce the soup to increase the concentration. Chill soup in refrigerator until all fat congeals on the surface and can be removed with a large spoon. Matzoh Balls: In a bowl mix: eggs, seltzer, chicken fat, salt and pepper. Gradually stir in the matzoh meal until everything is well combined. Chill, covered, in the refrigerator for at least 4 hours and up to 8 hours. Bring a pot of salted water to a boil. With wet hands, shape the matzoh mixture into eight balls about 1 1/2-inches in diameter. Reduce the heat to simmering and gently add the matzoh balls. When the balls rise to the surface cover the pot and poach the matzoh balls in the barely simmering water for 25-30 minutes. Check the matzoh balls to be sure they are cooked in the center. IMPORTANT note by Suzy: Dont make matzoh balls larger than a large walnut as they puff up more than double in size. Be sure the pot you simmer them in is large and deep enough for the balls to expand and rollover in as they cook. The matzoh balls can be frozen after they are cooked. Place on a teflon coated cookie sheet and place in the freezer. When frozen remove and place the individual balls in a zip lock bag and store in freezer until needed. Defrost directly in the soup. Simmer the soup until the matzoh balls are thoroughly defrosted and hot. Add matzoh balls to the hot soup and serve. Chicken can be served on the side or cut into bite size pieces and added to the soup with the carrots and parsnips if desired. Suzys Matzoh Ball variations: I. Add fresh minced dill to taste in the batter prior to chilling. II. Shape matzoh balls around a dried prune or apricot. Then drop into the simmering water. III. Grated nutmeg to taste in the batter prior to chilling. IV. Replace matzoh balls with "fine egg noodles". From the recipe files of suzy@gannett.infi.net Posted to MM-Recipes Digest V3 #332 From: Suzy Date: Tue, 3 Dec 1996 21:42:35 -0500 (EST)

Main Ingredient: ChickenCuisine: Uncategorized

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