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
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
Remove chicken from the broth. Cool chicken.
Pull off skin, discard; pull off and shred meat. Set aside.
Prepare matzo balls.
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.
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.
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!
Posted by Tiffany at Recipe Goldmine 6/13/01 1:20:59 pm.