Place the chicken into a large pot with the breast
side down. Fill with enough cold water to reach
about 3 inches from the top of the pot. Add the
onion, carrot, parsnip, celery and dill. Bring to
a simmer over medium heat, and cook, partially
covered for 2 hours. Do not let the soup boil.
Skim any fat from the top of the soup, and add the
garlic cloves. Partially cover, and simmer for
another 2 hours for best flavor.
In a medium bowl, mix together the matzo meal,
eggs, oil, salt, and 1/4 cup of the broth from the
chicken soup. Refrigerate for about 20 minutes to
set up.
Bring a separate pot of water to a rolling boil.
Roll the matzo mixture into about 16 balls. Wet
your hands to keep the dough from sticking to them.
Drop the balls into boiling water, cover, and cook
for about 35 minutes.
While the matzo balls are cooking, strain the
broth from the chicken soup. Return the broth to
the pot. Remove the bones and skin from the
chicken and cut into pieces. Return to the soup,
or leave the soup as a broth, and reserve the
chicken for other uses. Remove the matzo balls
from the water, and serve in the hot chicken soup.
Serving
Suggestions
Serves 8
Originally Submitted
5/28/2013
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