Recipe for cooking matzo ball soup

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

Roast Chicken (recipe below)
3 quarts cold water
1 sliced carrot
2 stalks and tops of celery
2 sprigs parsley
1 small bay leaf
1 Tbsp. salt
1/4 tsp. pepper

Cut chicken into pieces. Place in large soup kettle with water. Cover, bring slowly to boil. Add seasonings and vegetables. Simmer gently for approximately 5 hours.

Strain soup and chill overnight.

Remove caked fat (fat can be used for Matzo Balls). Reheat and add Matzo Balls for serving. Makes about 2 quarts soup. Makes 7 to 9 servings.

Recipe can be extended by adding canned chicken broth.

Roast Chicken and Matzo Ball recipes follow.

Matzo Balls (For Matzo Ball Soup)
2 Tbsp. fat
2 eggs, slightly beaten
1/2 c. matzo meal
1 tsp. salt
2 Tbsp. soup stock or water

NOTE: A 1 lb. box of matzo meal is about 4 c..

Mix fat and eggs. Mix salt and matzo meal, then add to eggs. When well mixed, add soup stock or water. Cover bowl and refrigerate for at least 20 mins., then form into 1 1/2 in. balls. Using a 2- or 3-quart pot, fill about 1/2 full with lightly salted water and bring to brisk boil. Reduce heat, drop balls into slightly bubbling water. Cover pot and cook 30 to 40 mins. (watch water level).

When preparing to serve, have soup at room temperature or above. Remove Matzo Balls from water and put into soup pot. Allow soup to simmer about 5 mins. Recipe makes about 8 balls.

Roast Chicken (For Matzo Ball Soup)
1 (4 or 5 pound) chicken
1 large sliced onion
2 Tbsp. melted chicken fat or margarine
1/2 c. diced celery
1 tsp. paprika
1 tsp. salt
1/4 tsp. ground ginger
2 Tbsp. flour
1/16 tsp. garlic powder

Quarter the chicken. Mix the flour, spices and salt. Rub each piece of chicken well with the mixture. Place the onion, celery and fat in deep roaster (with a cover). Place chicken pieces on top of vegetables. Roast, uncovered or without a lid, for 20 mins. at 400 degrees fahrenheit.

Turn chicken over and roast 20 mins. more.

Lower the heat to 350 degrees fahrenheit. Add 3/4 c. boiling water for 5 lbs. chicken. Cover tightly and cook until tender (approximately 1 1/4 hours).