Chicken Soup with Matzoh Balls
Cook: Cook: 1 hour 45 minutes
Ingredients
You have 1 of 11
produce
- ○1onion(unpeeled)
- ○1carrot(peeled)
- ○1parsnip(peeled)
- ○1 bunchdill(cleaned and tied into a bundle with a string)
- ○2celery(including leafy tops, cut into 3-inch pieces)
protein
- ○1/3 cupschmaltz(rendered chicken fat)
- ○1whole chicken(thoroughly rinsed)
- ○1 poundchicken parts
dairy
- ○4eggs
pantry staple
- ○1 1/3 cupsmatzoh meal
- ·salt(divided)
- ·1/4 teaspoonblack pepper(freshly ground)
- ·salt(divided)
- ·1/4 teaspoonblack pepper(freshly ground)
- ✓1 tablespoonbaking powder
Instructions
- Combine the chicken parts, celery pieces, and 12 cups cold water in a large stockpot and bring to a boil over high heat.
- Rub the inside of the whole chicken with 1 tablespoon of the salt.
- When the water comes to a boil, add the whole chicken to the pot.
- Cover, reduce the heat to low, and simmer until the chicken is tender and fully cooked, about 30 minutes.
- Transfer the whole chicken to a large platter and let cool.
- Add the onion, carrot, parsnip, remaining 2 teaspoons salt, and the pepper to the chicken parts in the broth.
- Simmer, partially covered, for 1 hour and 15 minutes, skimming scum off the surface as necessary.
- When the whole chicken is cool enough to handle, remove the skin and bones and cut the meat into bite-sized pieces.
- Strain the broth and discard all the solids except the carrot.
My notes
The matzoh balls are light yet infused with the rich flavor of schmaltz, or rendered chicken fat. You can find schmaltz in the freezer section of some butcher shops. To make your own, ask your butcher for a pound of raw chicken fat and cook the fat in a small, heavy saucepan over low heat for 45 minutes to an hour until all of the fat has rendered from the skin and the liquid is golden yellow in color.