Wednesday Recipe: A Soup to Soothe the Soul

Ingredients

Chicken Broth

  • 1 5- or 6-pound chicken
  • 2 large celery stalks with leaves, chopped
  • 2 large carrots, sliced in big chunks
  • 1 onion, quartered
  • 3 sprigs parsley
  • 3 sprigs fresh dill (or 1 teaspoon dried)
  • salt and pepper, to taste

Matzoh Balls

  • 4 eggs, lightly beaten
  • 4 tbsp chicken fat “schmaltz” (from the above soup)
  • 1 cup matzoh meal
  • 1 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/4 cup hot water
  • 12 cups salted water

Instructions

Chicken Broth

  • Wash the chicken with water and place in a stock pot. Cover with water and bring to a boil over medium-high heat, skimming off bubbling foam as it forms.
  • Add celery, carrots, onion, herbs, salt and pepper and simmer, half-covered at lower heat, for at least 45 minutes, until the chicken seems done. The chicken will be done when it comes away easily from the bone.
  • Pour soup through strainer to get a clear broth. Let cool. When broth has completely cooled, skim off the fat (schmaltz) and save for the matzoh balls. Reserve shredded chicken, carrots and celery to be added back to the broth when simmering.

Matzoh Balls

  • In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal, baking powder and salt. Add 1/4 cup hot water. Cover and refrigerate for at least 1 hour.
  • When cooled, form the matzoh dough into balls the size of walnuts.
  • Bring the salted water to a rolling boil. Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!).
  • Bring the chicken broth to a simmer. Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving. Garnish with fresh dill.
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