New
Overstock Price
Back Soon
Success!
We will notify you when comes back in stock.
The email will be sent to
Notify me when available
Oops, something went wrong. Please try again.
Recipe:Matzo Ball Soup with Kosher Chicken Broth
- Prep time: 30 minutes
- Cook time: 2 hours
This traditional Matzo ball soup infused with kosher chicken broth, celery and carrots is the perfect start to a festive holiday meal.
Ingredients
-
Kosher Chicken, cut in 8 pieces
QTY 1 (4 -4 ½ lb.)
Yellow onions, unpeeled
QTY 2
Whole Celery Stalks, cut in 1” pieces
QTY 6
Whole Carrots, peeled and cut in large chunks
QTY 3
Head of Garlic. peeled
QTY 1
Sprigs of Parsley
QTY 10
-
Black Peppercorns, crushed
QTY 1 Tbsp.
Cups of water
QTY 16
- Kosher Salt to taste
- Fresh Parsley
Matzo Meal or Finely Crushed Matzos
QTY 1 cup
Schmaltz (Rendered Chicken Fat) or Vegetable Oil
QTY ¼ cup
Club soda
QTY ¼ cup
Kosher salt
QTY 2 Tsp.
Eggs
QTY 4
- Black pepper to taste
Cooking
Directions
Cut onion in quarters leaving skin on for flavor and color in the stock.
In a large 16 qt. kettle, place the chicken, onions, garlic, celery, carrots, garlic, parsley, black pepper and water. Slowly simmer for one and a half uncovered. Season with salt and pepper if desired.
Remove the onion skins from soup. Remove the chicken from the broth and use for other recipes but shred about 2 cups of chicken breast to garnish the soup.
In a large bowl, mix eggs with chicken fat or oil, club soda and salt. Add matzo meal and mix. Cover and place in the refrigerator at least 3 hours before so matzos can absorb liquid.
Bring 3 qt. water to a boil and add 2 Tbsp. Kosher salt. Using dampened hands, roll matzo mixture into 16 balls about 1½” in diameter.
Drop them into the boiling liquid as you make them. Cover the pan, and simmer for 30-45 minutes. Transfer the matzo balls to bowls, cover with your soup. Add shredded chicken and fresh parsley if desired. Serve immediately.