View Recipe

My Store: Store Details (change)

Mom's Good-for-What-Ails-You Chicken Soup With Heavenly Light Matzo Balls

DIRECTIONS

Wash and skin the chicken quarters. Trim off excess fat.
Put the water in a large enameled or stainless steel pot, add the kosher salt, and bring to a boil. Add the chicken, cover, and simmer for about 1 hour. Every few minutes, skim off the foam that forms on top of the water-this will give you clear broth.
After the soup has simmered for about 1 hour, add the onion, carrots, celery, parsnips, parsley, and dill. Lower the flame and cook for approximately 45 minutes, covered. Then add the bouillon cubes and cook another 10 minutes. Remove the onion and discard. Remove the chicken and vegetables and set aside. Remove the dill and parsley and discard.
Let the soup cool a bit, then strain into another pot. Put the carrots back in the pot. Add salt and pepper to taste.
Before serving, place matzo balls (see recipe below) in the pot and heat.
To Make the Matzo Balls: Mix the oil and eggs. Add the matzo meal and pepper and salt to taste. When well blended, add the 2 tablespoons chicken stock or water. Cover the mixture and place in the refrigerator for at least 1 hour, preferably 2. In a large pot, bring the 1-1/2 quarts of water to a boil. Add the bouillon cubes. Reduce the heat.
With wet hands, form eight balls and drop into the simmering water. Cover the pot and cook for a minimum of 45 minutes. The balls will expand as they cook. When they have achieved the desired softness, remove from the water with a slotted spoon.
If you are going to freeze the soup, let it cool, uncovered, before storing in the freezer-covering warm soup can cause it to ferment. Freeze matzo balls separately. After thawing frozen soup, add some fresh parsley and dill when reheating to revive those flavors.
To freeze matzo balls, place them on a flat pan or cookie sheet. Let cool, then cover with foil.