Matzo Ball Soup (T&T)
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,
- 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
- 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
- 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.
- Add shredded
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