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.
- 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.