International Recipes
Classic Chicken Soup with Mini Matzo Balls
Yield: about 32 (1 cup) servings
Ingredients
Classic Chicken Soup
- 1 pullet (young hen), about 6 pounds, skin and all fat removed
- 3 pounds extra breast bones, necks, wings or turkey necks
- 1 clove garlic, cracked
- 1 large onion, peeled and sliced
- 4 whole carrots, peeled
- 3 celery stalks
- 10 to 12 parsley stems
- 1 parsnip, peeled
- 3 bay leaves
- 5 or 6 white peppercorns
- 2 inches lemon peel (optional)
- 9 quarts cold water
- 6 to 8 fresh carrots, peeled and cut into 1 inch sticks
- Kosher salt and white pepper, to taste
Mini Matzo Balls
- 2 large eggs + 3 egg whites
- Pinch salt
- 1 1/4 cups matzo meal
- 2 1/4 teaspoons salt
- 2 tablespoons club soda
- 2 tablespoons chicken broth
- 4 tablespoons vegetable oil
- 1 tablespoon salt
- 8 quarts water
Garnish
- 2 tablespoons minced parsley or1/4 teaspoon saffron (optional)
Instructions
Soup
- Cut up chicken and break extra chicken bones; place in large stockpot over medium heat. Toss until meat on bones whitens, about 5 minutes.
- Add garlic, onion, 4 whole carrots, celery, parsley, parsnip, bay leaves, peppercorns, lemon peel (if using) and water. Slowly bring to a boil, skimming occasionally. Simmer partially covered about 2 to 2 1/2 hours.
- Remove chicken when tender; reserve for another use.
- Strain soup into clean pot.
- Chill to remove all fat.
- Return soup to a simmer.
- Add fresh carrots. Reduce liquid slightly. Heat thoroughly.
- Add salt and pepper to taste.
Mini Matzo Balls
- Beat eggs and egg whites in a medium bowl with a pinch of salt.
- Stir in matzo meal.
- Add 2 1/4 teaspoons salt, club soda, chicken broth and vegetable oil. Mix well.
- Chill for 45 minutes.
- Add 1 tablespoon salt to 8 quarts of water; boil.
- Moisten hands. Shape chilled matzo mixture into balls the size of walnuts.
- Drop the balls into the boiling water and immediately cover. Keep at a rolling boil for 30 minutes. Do not uncover because losing the steam will deflate the matzo balls.
- To serve: Pour the chicken soup into individual bowls.
- Use a slotted spoon to transfer the matzo balls from the boiling water to the warm soup.
- Garnish with fresh parsley or saffron, if desired.
Nutrition
Per serving: 93 calories; 4g fat (0.3g saturated fat; 39 percent calories from fat); 6g carbohydrates; 38mg cholesterol; 483mg sodium; 9g protein; 1g fiber
Attribution
Passover Cookery: In the Kitchen With Joan Kekst