CHICKEN SOUP WITH MATZO BALLS

Chicken Soup With Matzo Balls image

I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.

Provided by Charlotte J

Categories Chicken

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

4 large eggs, well beaten
6 tablespoons seltzer water
club soda
1/4 cup vegetable oil
melted chicken fat
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 cup matzo meal
1 (4 lb) chicken, quartered
3 quarts cold water
6 large carrots, peeled and thinly sliced
3 stalks celery, with leaves and sliced
3 small parsnips, peeled and thinly sliced
1 large onion, cut into 8 wedges
4 sprigs parsley
1 tablespoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons fresh parsley, minced

Steps:

Matzo Balls:.
In medium bowl, mix eggs, seltzer, oil, salt and pepper.
Stir in matzo meal and refrigerate 4 hours.
Soup:.
In stock-pot, heat chicken and the water to a boil, skimming foam.
Add all but 2 cups of the carrots, the celery, parsnips, onion, parsley sprigs, 2 tsp of the salt and the pepper.
Simmer, partially covered, until chicken is cooked, about 1 hour.
With slotted spoon, remove chicken from soup;.
reserve for another use.
Bring large pot of salted water to a boil. With cool, wet hands, shape matzo-meal mixture into 8 (2-in.) balls and add to boiling water.
Cover; reduce heat; simmer 25 minutes.
Strain soup through cheesecloth-lined sieve into clean pot; press solids to extract liquid; discard solids.
Add remaining carrots and salt.
Simmer, covered, 15 minutes, until carrots are tender.
Add minced parsley.
To serve:.
Place 1 matzo ball in each of 8 soup bowls;.
add 1 cup soup to each.

Nutrition Facts : Calories 671.6, Fat 43.8, SaturatedFat 11.5, Cholesterol 263.1, Sodium 1241.5, Carbohydrate 19.4, Fiber 2.5, Sugar 3.8, Protein 47.5

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