Steps:
- Wash the chicken with water and place in pot. Cover with water and bring to a boil over high heat, skimming off bubbling foam as it forms. Add celery, carrots, onion, herbs, salt and pepper and simmer, half-covered at lower heat, for at least 45 minutes, until the chicken seems done. The chicken will come away easily from the bone. Pour soup through strainer to get a clear broth. Let cool. When broth has completely cooled, skim off the fat and save for the matzoh balls.
- In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal and salt. Add 1/4 hot water. Cover and refrigerate for at least 1 hour. Form the matzoh dough into balls the size of walnuts. Bring the salted water to a boil. Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!). Bring the chicken broth to a simmer. Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving.
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Ganesh Jirel
[email protected]I've also added a little bit of lemon juice to this soup for extra flavor.
Felix Victor
[email protected]This soup is a great way to get your vegetables in.
Fahad Afridi
[email protected]I love the simplicity of this recipe.
Phindeni Hadebe
[email protected]This soup is also great with a side of rye bread.
Barbie Ann
[email protected]I've made this soup in a slow cooker and it turns out great.
Bob Dunaway
[email protected]This is a great recipe for a cold winter day.
Zion ZeHen
[email protected]I'm not a huge fan of matzo balls, but I really enjoyed this soup.
Gustavo Serrano
[email protected]This soup is a great make-ahead meal. It can be reheated easily and tastes just as good the next day.
Hay Why
[email protected]I've also added cooked chicken to this soup for extra protein.
Heather Patton
[email protected]This soup is a great way to use up leftover matzo from Passover.
meshal alexander
[email protected]I love the addition of dill in this recipe. It gives the soup a fresh and flavorful twist.
Tasnim Hasan
[email protected]I've made this recipe several times and it always turns out perfectly.
Qazi Kashif
[email protected]This is a great recipe! The matzo balls are light and fluffy, and the soup is flavorful and comforting.