matzo ball soup, often fondly referred to as "Jewish penicillin," is savored
year- round, and if you observe Passover, chances are you'll consume several
bowls of this rich, comforting soup before the week is out.
For matzo balls: In a medium bowl, combine the eggs, matzo meal,
chicken fat or shortening, and salt. Add enough of the 1/3 cup water to make
a stiff batter (mixture thickens some as it stands). Cover; chill, while
Prepare the chicken broth: Rinse chicken
pieces. In a large kettle, combine chicken pieces and the 2 quarts water.
Cover; bring to boiling. Add carrots, onion, celery, parsley, garlic, salt,
and pepper. Heat to boiling; reduce heat. Cover and simmer for 1 hour or
until chicken is very tender. Reserve meat from chicken pieces for another
use; discard vegetables. Strain broth and skim off any fat.
Meanwhile, with your moistened hands, form matzo batter into sixteen
1-1/4- to 1-1/2-inch balls. Carefully drop the matzo balls into boiling,
lightly salted water in a large saucepan. Cover and simmer for 30 minutes.
Reheat broth. Ladle hot chicken broth into 8 warm soup bowls. With a
slotted spoon, transfer 2 matzo balls per bowl. Makes 8 side-dish servings.
Note: Instead of cooking the matzo balls in boiling water, add
them directly to the boiling soup. Yes the soup does get a little cloudy but
the matzo balls also absorb flavor from the soup!
Makes 8 side-dish servings
Prep: 30 minutes
Cook: 1 hour 30 minutes