Matzoh Ball Soup
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Wash the chicken with water and place in pot
2
Cover with water and bring to a boil over high heat, skimming off bubbling foam as it forms
3
Add celery, carrots, onion, herbs, salt and pepper and simmer, half-covered at lower heat, for at least 45 minutes, until the chicken seems done
4
The chicken will come away easily from the bone
5
Pour soup through strainer to get a clear broth
6
Let cool
7
When broth has completely cooled, skim off the fat and save for the matzoh balls
8
In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat
9
Stir in the matzoh meal and salt
10
Add 1/4 hot water
11
Cover and refrigerate for at least 1 hour
12
Form the matzoh dough into balls the size of walnuts
13
Bring the salted water to a boil
14
Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!)
15
Bring the chicken broth to a simmer
16
Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving