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This traditional Matzo ball soup infused with kosher chicken broth, celery and carrots is the perfect start to a festive holiday meal.
Kosher Chicken, cut in 8 pieces
QTY 1 (4 -4 ½ lb.)
Yellow onions, unpeeled
Whole Celery Stalks, cut in 1” pieces
Whole Carrots, peeled and cut in large chunks
Head of Garlic. peeled
Sprigs of Parsley
Black Peppercorns, crushed
QTY 1 Tbsp.
Cups of water
Matzo Meal or Finely Crushed Matzos
QTY 1 cup
Schmaltz (Rendered Chicken Fat) or Vegetable Oil
QTY ¼ cup
QTY ¼ cup
QTY 2 Tsp.
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.
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