HOMEMADE MATZO BALL SOUP

Homemade Matzo Ball Soup image

My mother is of Russian descent and would make this for Friday night dinner while I was growing up. It's a very comforting soup that brings back many happy memories. -Bernice Polak, New Smyrna Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 2h55m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 18

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
8 cups water
6 carrots, cut in half lengthwise, then into 2-inch pieces
1 large onion, peeled
2 celery ribs, cut in half
2 sprigs fresh dill (3-inch pieces)
1 can (49-1/2 ounces) chicken broth
2 teaspoons salt
1/2 teaspoon pepper
2 cups cooked noodles
MATZO BALLS:
2 eggs
1 cup matzo meal
2 tablespoons rendered chicken fat or canola oil
2 tablespoons minced fresh parsley
2 teaspoons salt
Dash pepper
1/2 to 1 cup cold water

Steps:

Place chicken and water in a 8-qt. soup kettle. Cover and bring to a boil; skim fat. Add carrots, onion and celery. Fold dill in half and wrap many times with thread or kitchen string; add to soup. Bring to a boil. Reduce heat to medium-low; cover but keep lid ajar and simmer for 2-1/2 hours., Meanwhile, combine first six matzo ball ingredients in a medium bowl. Add enough water to make a thick pancake-like batter. Refrigerate for 2 hours (mixture thickens as it stands). , Remove and discard onion, celery and dill from broth. Remove chicken and allow to cool; debone and cut into chunks. Skim fat from broth. Return chicken to kettle. Add the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer. , To complete matzo balls, bring 4 quarts water to a boil in a 5-qt. Dutch oven. With very wet hands, form heaping teaspoonfuls of batter into balls. If mixture is too thin, stir in 1-2 tablespoons of matzo meal. , Drop balls into boiling water. They will sink when dropped but will rise in a few minutes. Cook for 10 minutes. Remove with slotted spoon and add to simmering soup. Add noodles; heat through.

Nutrition Facts : Calories 168 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 882mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.