Published: by Absolutely Recipes, in the Birds recipes category.

Chicken & Matzo Ball Soup Recipe.

Ingredients:

1 broiler/fryer chicken (3 to 4 pounds)
1 pound chicken wings
6 quarts water
3 large carrots, chopped
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 large onion, chopped
1 bunch fresh dill sprigs
1 bunch fresh parsley sprigs
1-1/2 teaspoons whole peppercorns
3 teaspoons salt
MATZO BALLS:


1 package (5 ounces) matzo ball mix
4 large eggs
1/4 cup safflower oil
1/4 cup rendered chicken fat
2 tablespoons snipped fresh dill
2 tablespoons minced fresh parsley
10 cups water

Recipe Instructions:

Place chicken and wings in a stockpot; add water, vegetables, herbs and seasonings.
Slowly bring to a boil.
Reduce heat; simmer, covered, 1-2 hours.

Remove chicken and wings and cool.
Strain broth through a cheesecloth-lined colander; reserve vegetables.
Skim fat.
Remove meat from bones and cut into bite-sized pieces; discard bones.
Return broth, vegetables and meat to pot.
If using immediately, skim fat.
Or cool broth, then refrigerate 8 hours or overnight; remove fat from surface before using.
(Broth may be refrigerated up to 3 days or frozen 4-6 months.
)
Meanwhile, in a large bowl, beat matzo ball mix, eggs, oil, chicken fat, dill and parsley until combined.
Cover and refrigerate for at least 30 minutes.

In another stockpot, bring water to a boil.
Drop rounded tablespoonfuls of matzo ball dough into boiling water.
Reduce heat; cover and simmer until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering), 20-25 minutes.

Carefully remove matzo balls from water with a slotted spoon; place 1 matzo ball in each soup bowl.
Add soup.

Back To Main Recipe List...