Homemade Chicken Soup with Matzoh
Balls
Making chicken soup is so easy that anyone can do it! Rinse a
whole chicken (between 2 and 3 lbs) and stick it in a pot large
enough to accommodate enough water to cover the chicken and
added vegetables.
Matzo Balls:
Ingredients:
-
1 cup
matzoh meal
-
1/4 cup
chicken fat
-
1/2 cup
soda water (seltzer)
-
4 eggs
-
1
teaspoon salt
-
4 quarts
chicken soup, homemade
-
3/4 cup
orzo (omit during Passover)
-
2 cups
thinly sliced carrots
-
1/2 cup
chopped fresh dill
In a bowl,
mix together matzoh meal, chicken fat and seltzer. Whisk eggs in a
separate bowl until frothy. Stir into matzoh meal mix with 1 teaspoon
salt. Refrigerate for 1 to 2 hours.
Bring 2
quarts of chicken soup to a simmer. Take a small spoonful of the mixture
and using two small spoons, shape the mixture into small balls (about the
size of a large marble) and place in simmering soup. Cook for 35 minutes.
Meanwhile,
if you're making orzo, toast it in a dry, medium skillet over medium low
heat, stirring often until it turns a light golden brown. Boil the orzo
until al dente, drain and reserve for soup.
Bring
remaining 2 quarts of chicken stock to a boil. Cook carrots until al
dente. Lower to a simmer, add cooked matzoh balls, orzo (if using), and
dill. Serve very hot.
Makes 8
servings.
From More than a Meal, by Anne Rosenzweig.
epicurious.com.
