Classic Chicken Soup
with Mini Matzo Balls
Classic Chicken Soup
- 1 pullet (young hen), about 6 pounds,
skin and all fat removed
- 3 pounds extra breast bones, necks, wings or turkey
- 1 clove garlic, cracked
- 1 large onion, peeled and sliced
- 4 whole
- 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 plus 3 egg whites
- 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
- 8 quarts water
- 2 tablespoons minced parsley or1/4 teaspoon saffron
- For the 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.
- For the mini matzo balls: Beat eggs and egg whites in a medium bowl with a pinch
- 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.
Source: Passover Cookery: In the Kitchen With Joan Kekst
Makes about 32 servings of 1 cup each.
Per serving: 93 calories; 4 g fat (0.3 g saturated fat; 39 percent calories
from fat); 6 g carbohydrates; 38 mg cholesterol; 483 mg sodium; 9 g protein; 1 g