Passover is around the corner. If you're looking for the best chicken soup recipe, well here it is.
CHICKEN
SOUP
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
2 parsnips
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)
Passover 2009
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.
Enjoy!!
From our family to yours, have a happy Passover.
From our family to yours, have a happy Passover.
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