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Jewish Recipes --> Recipes --> Soups

Rosh Hashannah Matzah Ball Soup
Recipe Ingredients:
  • 4 chicken breasts, with skin on (other chicken pieces may be used -- dark meat adds more flavor)
  • 4-6 large carrots, chopped
  • 3 celery stalks, chopped
  • 1 medium onion, chopped
  • 8 cups water
  • salt and pepper, to taste


For the matzah balls:

  • 3 large eggs, separated
  • Salt and ground black pepper to taste
  • 2 tbsp. fresh parsley, chopped
  • 2 tsp. chicken fat (schmaltz)
  • 3/4 cup matzah meal
  • 1/3 cup of water
Directions
  1. Put 4 cups of water on to boil. In the meantime chop vegetables and rinse and clean the chicken breasts.
  2. Add vegetables and chicken to the boiling water. Be sure to replace water as it boils off.
  3. After 2 hours (or longer -- boil as long as you can) take out the chicken, remove the bones and skin and discard, and cut into large chunks. Return the cut up chicken to the soup.
  4. 30 minutes before serving add the matzah balls.
  5. For the matzah balls - Whisk together yolks, salt, pepper, parsley, schmaltz and water.
  6. Whip egg whites until stiff and fold into yolk mixture.
  7. Gently add matzah meal.
  8. Refrigerate matzah ball mix for at least 3 hours.
  9. With oily or wet hands form matzah balls and drop in boiling soup.
  10. Drop matzah balls into boiling soup, lower flame to simmer and cover for 30 minutes.

Rosh HaShanah -- Soups

 
Cooking Tips:   Kreplach

 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods