Lemon-Scented Chicken Soup With Parsley-Sage Matzo Balls
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
51
Spice
42
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Coarse Kosher Salt450 g
Onion (quartered)10 large
Dill (fresh sprigs)10 large
Italian Parsley (fresh sprigs)4 tbsps
Lemon Juice (fresh)Directions:
1
Place chicken in large bowl
2
Add boiling water to cover
3
Let stand 2 minutes; drain well
4
Using small knife, scrape skin to remove any surface fat
5
Rinse with cold water; drain again
6
Bring 5 quarts water to boil in heavy large pot
7
Add chicken
8
Return to boil, skimming impurities
9
Cook until broth is clear, skimming as needed and stirring occasionally, about 15 minutes
10
Add onions, yam, carrots, parsnips, and celery
11
Partially cover and reduce heat to medium-low; simmer until chicken and vegetables are tender, about 1 1/2 hours
12
Add dill and parsley to soup; simmer 3 minutes
13
Remove from heat and let stand 1 hour
14
Strain into clean pot
15
(Can be made 2 days ahead
16
Chill uncovered until cold, then cover and chill
17
) Add matzo balls to soup and rewarm over medium heat
18
Season to taste with lemon juice, salt, and pepper
19
Ladle into bowls
20
Add 1 lemon slice and matzo balls to each
21
Place chicken in large bowl
22
Add boiling water to cover
23
Let stand 2 minutes; drain well
24
Using small knife, scrape skin to remove any surface fat
25
Rinse with cold water; drain again
26
Bring 5 quarts water to boil in heavy large pot
27
Add chicken
28
Return to boil, skimming impurities
29
Cook until broth is clear, skimming as needed and stirring occasionally, about 15 minutes
30
Add onions, yam, carrots, parsnips, and celery
31
Partially cover and reduce heat to medium-low; simmer until chicken and vegetables are tender, about 1 1/2 hours
32
Add dill and parsley to soup; simmer 3 minutes
33
Remove from heat and let stand 1 hour
34
Strain into clean pot
35
(Can be made 2 days ahead
36
Chill uncovered until cold, then cover and chill
37
) Add matzo balls to soup and rewarm over medium heat
38
Season to taste with lemon juice, salt, and pepper
39
Ladle into bowls
40
Add 1 lemon slice and matzo balls to each