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Classic Chicken Soup
with Mini Matzo Balls



Classic Chicken Soup

Mini Matzo Balls



  1. 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.
  2. 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.
  3. Remove chicken when tender; reserve for another use.
  4. Strain soup into clean pot.
  5. Chill to remove all fat.
  6. Return soup to a simmer.
  7. Add fresh carrots. Reduce liquid slightly. Heat thoroughly.
  8. Add salt and pepper to taste.
  9. For the mini matzo balls: Beat eggs and egg whites in a medium bowl with a pinch of salt.
  10. Stir in matzo meal.
  11. Add 2 1/4 teaspoons salt, club soda, chicken broth and vegetable oil. Mix well.
  12. Chill for 45 minutes.
  13. Add 1 tablespoon salt to 8 quarts of water; boil.
  14. Moisten hands. Shape chilled matzo mixture into balls the size of walnuts.
  15. 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.
  16. To serve: Pour the chicken soup into individual bowls.
  17. Use a slotted spoon to transfer the matzo balls from the boiling water to the warm soup.
  18. 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 fiber


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