Passover is around the corner. If you're looking for the best chicken soup recipe, well here it is.
You will need:
1 whole chicken and 2 additional breasts
2 – 32 oz. Containers of organic chicken broth
2 bunches of dill
1 bunch of parsley (not cilantro)
1 bag of whole carrots
1 package of celery – only use 2 stalks and the green leafy tops
1 large onion
1 large or two small white turnips (they are white with purple around the top)
Salt and pepper to taste
What to do:
Place the chicken in a large pot and cover it with cold water.
Add carrots cut in chunks.
Cut the ends off the dill and parsley and cut the other ingredients in pieces.
Place everything except the carrots in cheese cloth – use a large piece.
Tie a knot in cheese cloth or veggie pouch and place on top of the chicken.
Add salt and pepper and start the cooking process.
After about a half hour you will be able to push the cheese cloth into the soup.
At this time, you can add the chicken broth.
Let it cook for another hour.
You can adjust the seasoning, but you probably won’t have to. The carrots give it the sweetness.
When you remove the cheesecloth, place it in a colander that is placed over a deep bowl or pot.
Press the cheese cloth so that you don’t lose the flavor from the veggies.
Pour that broth back into the soup.
Shred the chicken and add some chicken to each container of soup.
This is best made in advance and freeze. If you can’t do that, make it at least two days before.
This will allow the fat to rise to the top. (You will need the fat in making the Matzah Balls)
MOM’S MATZOH BALLS
You will need:
Streits matzoh meal (or another brand)
1 cup matzoh meal
4 large eggs
¼ cup melted stick butter
¼ cup chicken soup
1 tsp. Salt
Pinch of baking powder – approx ¼ tsp.
2 tbsp. of fat from chicken soup
What to do:
Beat 4 eggs by hand until well blended.
Add the melted butter (in microwave), soup, and salt.
Hand mix then add pinch of baking powder and fat from soup and continue to blend.
When everything is mixed, fold in the matzah meal using a fork.
Cover the bowl and refrigerated overnight.
On the next day:
Bring a large pot of water to a boil.
You can add some more of the fat from the chicken soup to the water.
It will add flavor to the matzah balls.
Wet hands with water or oil and form a ball with the matzah meal mixture, about the size of an egg.
Drop each ball into the boiling water,
When they rise to the top of the pot, lower the heat to a simmer, cover the pot and cook for 30 to 40 minutes.
Make this in the morning and set aside in a bowl with some liquid from the pot on the bottom of the dish.
You can heat your soup two hours before dinner and adjust your spices.
About 30 minutes before serving the soup, add the matzah balls to the soup pot and heat together.
This is the step that brings life back to the matzah ball and makes it taste really good.
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