4 pounds of roasting or stewing chicken, rinsed 4 quarts of water 1 tablespoon of salt 1/4 teaspoon of freshly ground black pepper 2 cups of chopped celery 2 cups of chopped onion 1/2 cup of chopped parsley 1 cup of diced carrots 1 cup of diced parsnips or cauliflower 1 cup of diced potato Matzo balls, optional
Place chicken in a 6 - 8 quart soup kettle. Add water, salt and pepper and bring to a boil. Reduce heat and simmer covered for 1 hour. Add vegetables, return to boiling, reduce heat and simmer for 1 hour. Taste for seasoning, add more salt if desired. Ladle into deep soup bowls, serving a chink of chicken and several matzo balls in each bowl.
1/4 cup of finely chopped onion 2 tablespoons of chicken fat from top of chicken soup 1 cup of boiling chicken broth 1 cup of matzo meal 1 egg, slightly beaten 1/2 teaspoon of salt a dash of pepper a dash of ground nutmeg 1 teaspoon of finely chopped parsley
Cook onion in chicken fat for 5 minutes, stirring, set aside. Pour boiling chicken broth over matzo meal. Stir until broth is absorbed. Add onion mixture, egg and remaining ingredients. Mix well. Cover and refrigerate until thoroughly chilled.
With your own well scrubbed hands, roll dough into balls the size of a small walnut. If sticky, grease palms of hands or moisten with cold water. Drop matzo balls into boiling chicken soup 15 minutes before serving. Boil gently uncovered. Makes about 20 Matzo balls
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