Matzoh Ball Soup

This is easiest if you make the soup in a huge pot (like a canning pot) since it takes a lot of water to cover the whole chicken; the matzoh balls in a large saucepan (large stockpot) so you can use lots of water and they have lots of room; and use a 3 quart saucepan to strain the scum into and later (clean) to put the whole chicken into to drain, and after that to put the bones in. Also, have a large strainer, sitting inside the large stockpot when you strain the soup then put it back into the canning pot to fit the chicken, veggies and balls. This can make a lot of soup and you will need some large containers to store it and/or freeze it (or use a lot of large freezer baggies.) This process can take up to 5 hours, including cleanup time – a good Sunday afternoon activity for a winter day.

Serves 6-8

SOUP

1 3-4 lb chicken (take out giblets and save neck)

4 Quarts cold water

2 Large onions (leave whole with skin, cut large cross in the stem end almost all the way through so it will cook)

3 Carrots, washed (I like smaller diameter)

3 Celery ribs, with leaves, washed

3 Parsnips, peeled (I like smaller diameter)

3 cloves garlic, finely chopped

10 peppercorns

6-8 Sprigs parsley stems – preferably Italian (save leaves, chopped, for later)

2-3 Tb fresh dill (or 1 Tb dry)

Salt

More parsley, chopped

MATZOH BALLS

¾ Cups matzoh meal

2 Eggs, beaten

3 Tb chicken or goose fat (or oil)

1-1/2 Tb parsley leaves, finely chopped

1 Tsp salt

ground pepper

2 Tb soup stock or water

Put whole chicken with neck into large, (preferably heavy-bottomed) stockpot and cover with cold water. Bring to a simmer (don’t let boil.) As chicken is cooking, skim scum from the top.

Cut any veggies in half or large pieces if needed to fit in pot. When most of the scum is gone, add onions, carrots, celery, parsnips, garlic, peppercorns, parsley sprigs, dill and salt. Simmer (don’t boil) for 2-3 hours, skimming additional scum as necessary.

Make matzoh balls. Blend matzoh meal, eggs, fat, parsley, salt and pepper together in a bowl. Add stock and mix until a thick soft paste. Cover and place in refrigerator for 15-30 minutes.

Bring a large pot water to a boil. Lightly form balls with wet hands (about 1 inch in diameter). Don’t pat to hard or they will become heavy. Drop them into soup as you go. Cover the pot and cook 25-40 minutes or until cooked in the center (cut into one.)

Lift the chicken out of the soup and drain. Strain the soup, reserving vegetables. Adjust seasoning, but don’t add too much salt or pepper. Skim fat from soup if you’d like (or chill then do it). You can clean off the veggies under the sprayer in the sink with hot water.

Cut up any vegetables you want to add. Shred any chicken you want to add in (I only use dark meat, and freeze breasts for another use later). Reheat soup if necessary and add chicken, chopped parsley, veggies and matzoh balls to soup.

Serve and add your own salt to taste.