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Chicken Soup With Matzo Balls

Soup:

1

(4 to 5) pound chicken

2

to 3 quarts water

Salt, and pepper

1

parsnip

1

onion, sliced

2

carrots

3

stalks celery

3

parsley sprigs

1

dill sprig

Matzo, Balls:

Skin, of 1/2 chicken

1

onion, cut in half

4

eggs, lightly beaten

1

cup

matzo meal

Salt,, to taste

Pepper,, to taste

1

tablespoon

seltzer

1

tablespoon

chicken broth

1

Place chicken in water and season with salt and pepper. Bring to a boil. Skim

2

fat that rises to top with large spoon. Repeat 2 more times or as needed. Add

3

vegetables and herbs. Cover and let simmer for 3 hours.

4

Place chicken skin and onion in a saute pan over low heat. Render fat out of

5

chicken skin. Strain and reserve fat. Discard solids. (Fat can be refrigerated

6

up to 1 week). Lightly beat eggs then add chicken fat. Stir in matzo meal.

7

Season with salt and pepper and mix well. Add seltzer and chicken broth. Stir

8

in, but donít overwork batter, as that will cause tough and chewy matzo balls.

9

Cover mixture and refrigerate 30 minutes to 2 hours. Form into 2-inch balls.

10

Drop softly with slotted spoon into chicken soup or salted water. Bring to boil.

11

Cook 30 to 40 minutes, covered tightly (no peeking.) Serve in strained chicken

12

soup or broth.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (82.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

988.66

Calories From Fat (26%)

257.99

% Daily Value

Total Fat 28.37g

44%

Saturated Fat 8.72g

44%

Cholesterol 744mg

248%

Sodium 4727.72mg

197%

Potassium 3645.79mg

104%

Total Carbohydrates 120.67g

40%

Fiber 25.01g

100%

Sugar 37.85g

 

Protein 62.08g

124%