Chicken Soup With Matzo Balls

Chicken Soup With Matzo Balls

Ingredients

• 4 bone-in, skin-on chicken breasts

• 2 large onions, peeled and quartered

• 4 carrots, peeled and each cut into 3 or 4 pieces

• 1 celery root, peeled and quartered

• 2 parsnips, peeled and each cut into 3 pieces

• 5 to 6 celery ribs, each cut into 4 pieces

• 14 cups water (3 quarts plus 2 cups)

• 2 teaspoons salt

• Matzo Balls (recipe given under)

Method

Place chicken and vegetables in a large pot with 14 cups water. Bring to a boil, skimming any foam that rises to the top.

Reduce heat and simmer 2 hours. Strain soup and refrigerate the broth overnight. (You can save the chicken, skin and debone it and use the meat for chicken salad.) Skim the fat off the broth, place broth in a large pot and heat over medium heat. Serve with Matzo Balls. Makes 12 cups soup.

To make Matzo Balls

• 2 cups plain matzo meal

• 2 teaspoons salt

• 2 cups boiling water plus water for cooking

• 1 / 4 cup vegetable oil

• 2 eggs

In a mixing bowl combine matzo meal, salt, 2 cups boiling water and oil. When thoroughly mixed, add eggs, cover and refrigerate for at least an hour.

With wet hands, gently form mixture into balls the size of pingpong balls. Bring a large pot of water to a rolling boil over high heat. Place balls in boiling water, reduce the heat to medium high and boil 20 minutes, until balls are cooked through. Makes 24 matzo balls.