Ingredients
Units
Scale
For the soup:
- 6 quarts of cold water
- 1 small broiler chicken + extra package of wings (around 1 lb)
- 3 large carrots, peeled chopped
- 3 ribs of celery, chopped
- 1 onion
- 1 turnip, chopped
- 2 parsnips, chopped
- 1 bunch of dill
- 1 bunch of flat leaf parsley
- ½ Tbsp whole peppercorns
- salt to taste
For the matzah balls:
- 4 large eggs, at room temperature
- ⅓ cup vegetable oil (can also substitute half chicken fat)
- ½ cup cold seltzer water
- 1 ½ cups matzah meal
- ¼ tsp salt
- ⅛ tsp ground black pepper (optional)
- 1 Tbsp chopped fresh dill (optional)
Instructions
- Place chicken and vegetables in a 16 or 20 quart pot and cover with 6 quarts of water.
- Make a bouquet garni with the fresh dill, parsley, and peppercorns. Add bouquet garni to pot.
- Bring pot to boil and let simmer for 1 hour.
- Remove chicken and vegetables from pot, and remove breast and dark meat from bone. Put bones and other parts back into pot and let simmer another 1-2 hours on low-medium, covered.
- Allow soup to cool, and place in fridge. Skim the fat off the top (I suggest saving the fat to put it in your matzah balls, or chopped liver)
- Reheat to serve. Add chicken, matzah balls and desired vegetables.
- To make the matzah balls, combine eggs, oil and seltzer in a large bowl.
- Add matzah meal, salt and any seasoning (if desired) and mix with a fork until just combined. Do not overmix. Place in fridge for 30-60 minutes.
- Bring a large pot of water to boil.
- Fill a small bowl with cold water and a few ice cubes. Dip hands in ice water and roll matzah balls gently with palms of hand. Dip hands in cold water in between each roll.
- Cook matzah balls in water covered on high for 35-40 minutes.
- Serve matzah balls with chicken soup, chicken, vegetables and fresh herbs.
- Prep Time: 30 minutes
- Cook Time: 2-3 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Basics