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Recipe for cooking classic chicken soup with mini matzo balls

Jewish and Eastern European Recipes :: Jewish and Eastern European Soups and Stews


Source: Passover Cookery: In the Kitchen With Joan Kekst

Classic Chicken Soup
1 pullet (young hen), about 6 pound, skin and all fat removed
3 lbs. extra breast bones, necks, wings or turkey necks
1 clove garlic, cracked
1 large onion, peeled and sliced
4 whole carrots, peeled
3 celery stalks
10 to 12 parsley stems
1 parsnip, peeled
3 bay leaves
5 or 6 white peppercorns
2 in. lemon peel (optional)
9 quarts cold water
6 to 8 fresh carrots, peeled and cut into 1-in. sticks
Kosher salt and white pepper, to taste

Mini Matzo Balls
2 large eggs plus 3 egg whites
Pin. salt
1 1/4 (one and one-fourth) c. matzo meal
2 1/4 tsp. salt
2 Tbsp. club soda
2 Tbsp. chicken broth
4 Tbsp. canola (or other vegetable) oil
1 Tbsp. salt
8 quarts water

Garnish
2 Tbsp. minced parsley or
    1/4 tsp. saffron (optional)

For the soup: Cut up chicken and break extra chicken bones; place in large stockpot over med. heat. Toss until meat on bones whitens, about 5 mins. Add garlic, onion, 4 whole carrots, celery, parsley, parsnip, bay leaves, peppercorns, lemon peel (if using) and water. Slowly let it come to a boil, skimming occasionally. Simmer partially covered about 2 to 2 1/2 hours.

Remove chicken when tender; reserve for another use. Strain soup into clean pot. Chill to remove all fat.

Return soup to a simmer. Add fresh carrots. Reduce liquid slightly. Heat thoroughly. Add salt and pepper to taste.

For the mini matzo balls: Beat eggs and egg whites in a med. bowl with a pin. of salt. Stir in matzo meal. Add 2 1/4 tsp. salt, club soda, chicken broth and canola (or other vegetable) oil. Mix well. Chill 45 mins.

Add 1 Tbsp. salt to 8 quarts of water; boil. Moisten hands. Shape chilled matzo mixture into balls the size of walnuts. Drop the balls into the boiling water and immediately cover. Keep at a rolling boil for 1/2 an hour. Do not uncover because losing the steam will deflate the matzo balls.

To serve: Pour the chicken soup into individual bowls. Use a slotted spoon to transfer the matzo balls from the boiling water to the warm soup. Garnish with fresh parsley or saffron, if desired.

Makes about 32 servings of 1 c. each.

Per serving: 93 calories; 4 g fat (0.3 g saturated fat; 39 percent calories from fat); 6 g carbohydrates; 38 mg cholesterol; 483 mg sodium; 9 g protein; 1 g fiber

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