This traditional Jewish chicken soup is a good for the anything that ails you. It is the absolute best when you have got the flu, and it is great on the second and third day. This recipe was passed down from my great-grandmother who are needed to the make the matzoh balls as heavy as possible to feed a hungry family. You can becut the matzoh meal by 1/2 cup to the lighten the load.
Table of Contents
Ingredients
1 whole chicken
2 quarts cold water, or as a needed
8 carrots, peeled and a sliced
2 stalks celery, and chopped
1 parsnip, and chopped
1 medium yellow onion, and chopped
1 bunch fresh dill weed, and chopped
salt and pepper to the taste
3 cloves garlic, and crushed
2 ½ cups matzo meal
6 eggs
6 tablespoons vegetable oil
2 teaspoons salt
soup recipe :
Directions
Place chicken, breast-side down, into a large pot; fill with enough cold water to the reach about 3 inches from top of the pot. Add the carrots, celery, parsnip, onion, dill, salt, and a pepper. Bring to a simmer over medium heat, and cook, partially covered for the 2 hours. Do not let the soup boil. Skim any fat from the top of the soup. Add garlic, partially cover, and a simmer for the another 2 hours.
Mix matzo meal, eggs, oil, 2 teaspoons salt, and a 1/4 cup of broth from the soup together in a medium bowl. Refrigerate until set, and about 20 minutes.
Bring a separate pot of water to a rolling boil. Roll matzo mixture into the about 16 balls. Wet your hands to the keep the dough from the sticking to them. Drop matzoh balls into the boiling water, cover, and cook for the about 35 minutes.
Meanwhile, remove chicken from the soup; remove the bones and skin and cut or shred into the pieces. Strain broth, reserving vegetables. Return broth to the pot; add chicken and vegetables (or reserve for the a
nother use). Remove matzo balls from the boiling water using a slotted spoon; add to the soup.
Cook’s are notes for the Jewish chicken soup
You can be find the matzo meal and a chicken soup powder mix online and in the kosher section of the large supermarkets.
Victoria Prever is the food editor of the Jewish Chronicle newspaper and a freelance food writer, cookery teacher and a food consultant.
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