See Also: Main Dishes · Soups
Chicken Soup with Matzo Balls
From Dorothy McNett's recipes at www.dorothymcnett.com.
3 1/2 to 4 pound chicken
1 large onion, quartered
2 carrots, chopped
2 ribs celery including the leaves, cut into pieces
3-4 juniper berries
1 bay leaf
1 teaspoon whole peppercorns
1 tablespoon fine sea salt
2 tablespoons oil
2 large eggs, slightly beaten
1/2 cup matzo meal
1 teaspoon fine sea salt
2 tablespoons soup stock or water
Remove the fat from the chicken and use for other dishes. Place whole chicken, the giblets but not the liver, onion, carrots, celery, juniper berries, bay leaf, whole peppercorns, and sea salt in stock pot. Cover with cold water, bring to a boil and then reduce to simmer and cook covered for 2 hours. Remove the chicken and set aside to serve as another entree. Strain the broth, discarding or using the vegetables in other dishes. Put the strained broth back into the stock pot, taste for seasonings, adding salt and pepper as needed. Set aside.
Prepare the matzo balls
Combine oil and eggs. In another bowl, whisk matzo meal and salt together. Add to egg mixture and blend. Add soup stock or water and mix. Cover. Refrigerate 15 minutes. Bring 1 1/2 quarts water to boil in large pot. Add salt. Bring to a brisk boil. Form matzo mixture into about 1 inch in diameter balls and drop into boiling water. Cover. Cook 30-40 minutes. Have soup at serving temperature. Place several matzo balls into serving bowls, and ladle over the chicken soup. Serve.
Recipe created 2000-04-03.
