Matzo Ball Soup 2
- 3 quarts cold water
- 1 sliced carrot
- 2 stalks and
tops of celery
- 2 sprigs parsley
- 1 small bay leaf
- 1 tablespoon salt
- 1 (4 or 5 pound) chicken
- 1 large sliced
- 2 tablespoons melted chicken fat or margarine
- 1/2 cup diced celery
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon ground ginger
- 2 tablespoons
- 1/16 teaspoon garlic powder
- 2 tablespoons fat
- 2 eggs, slightly beaten
- 1/2 cup matzo meal*
- 1 teaspoon salt
- 2 tablespoon soup stock or water
* A 1 pound box of matzo meal is about 4 cups.
- Soup: Cut chicken into pieces. Place in large soup kettle with water. Cover,
bring slowly to boil.
- Add seasonings and vegetables. Simmer gently for approximately
- Strain soup and chill overnight.
- Remove caked fat (fat can be used for Matzo Balls).
- Reheat and add Matzo Balls
- Matzo Balls: Mix fat and eggs. Mix salt and matzo meal, then add to eggs. When
well mixed, add soup stock or water. Cover bowl and refrigerate for at least 20
minutes, then form into 1 1/2 inch balls. Using a 2- or 3-quart pot, fill about
1/2 full with lightly salted water and bring to brisk boil. Reduce heat, drop balls
into slightly bubbling water. Cover pot and cook 30 to 40 minutes (watch water level).
- When preparing to serve, have soup at room temperature or above. Remove Matzo
Balls from water and put into soup pot. Allow soup to simmer about 5 minutes. Recipe
makes about 8 balls.
- Roast Chicken: Quarter the chicken. Mix the flour, spices and salt. Rub each
piece of chicken well with the mixture. Place the onion, celery and fat in deep
roaster (with a cover). Place chicken pieces on top of vegetables. Roast, uncovered,
for 20 minutes at 400 degrees F.
- Turn chicken over and roast 20 minutes more.
- Lower heat to 350 degrees F. Add 3/4 cup boiling water for 5 pounds chicken.
Cover tightly and cook until tender (approximately 1 1/4 hours).
Makes about 2 quarts soup; 7 to 9 servings.
Recipe can be extended by adding canned chicken broth.