Josephine’s Matzo Ball Chicken Soup
Recipe #702 | Serves 4-6
Ingredients:
| 1 2-3lb stewing chicken |
| 2 sprigs fresh parsley |
| 1 bay leaf |
| 2 eggs |
| 2 tbsp vegetable oil |
| 1 package Matzo Ball Mix |
| 4 small carrots |
| 4 stalks celery |
| 1 small onion |
| 1 parsnip |
| salt and freshly ground pepper to taste |
| unleavened crackers or matzo (optional) |
- Place the chicken, parsley sprigs and bay leaf in a large Dutch oven or stockpot. Add water to cover, bring to boil, reduce heat and simmer 1 1/2 hours until the chicken is tender.
- While chicken is simmering, make matzo balls. In a small bowl, blend 2 eggs and 2 tbsp vegetable oil. Add contents of one packet and stir with fork until evenly mixed.
- Place bowl in refrigerator for 15 minutes.
- Remove the chicken with a slotted spoon, remove the meat from bones and cut into bite-sized pieces; set aside.
- Wet hands and form matzo batter into balls, approximately 1-inch in diameter.
- Bring chicken broth to a boil; drop matzo balls, carrots, celery, onion and parsnip into the boiling broth; cover tightly, reduce heat and simmer for 20 minutes.
- Return the chicken pieces to the stockpot; season with salt and pepper to taste.
- Serve very hot in deep soup plates with unleavened crackers or matzoh.
| Category: | Soups |
| Wine: | A Dry |
| Course: | Dinner |
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