Matzah Ball Soup
chicken breasts, with skin on (other
chicken pieces may be used -- dark meat
adds more flavor)
large carrots, chopped
- 3 celery
- 1 medium
- 8 cups
- salt and
pepper, to taste
For the matzah balls:
- 3 large
- Salt and
ground black pepper to taste
- 2 tbsp.
fresh parsley, chopped
- 2 tsp.
chicken fat (schmaltz)
- 3/4 cup
- 1/3 cup
- Put 4
cups of water on to boil. In the meantime
chop vegetables and rinse and clean the
vegetables and chicken to the boiling
water. Be sure to replace water as it
- 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
minutes before serving add the matzah
- For the
matzah balls - Whisk together yolks, salt,
pepper, parsley, schmaltz and water.
- Whip egg
whites until stiff and fold into yolk
add matzah meal.
Refrigerate matzah ball mix for at least 3
oily or wet hands form matzah balls and
drop in boiling soup.
matzah balls into boiling soup, lower
flame to simmer and cover for 30 minutes.
Rosh HaShanah --