Matzo Ball Soup

Matzo Ball Soup

By Grigor Published: January 3, 2013

• Makes: more than enough to make you feel better (6 Servings)
• Prep: 15 mins
• Cook: 4 hrs 0 min
• Ready In: 4 hrs 18 mins

First tasted this in Montréal many years ago. Not only is it delicious but its well known cure all powers are the reason why it is sometimes referred to as Jewish Penicillin.

Ingredients

• 1 1.5kg Chicken
• 2 medium Onions peeled and roughly chopped
• 2 large Carrots peeled and roughly chopped
• 2 large Sticks Of Celery trimmed and roughly chopped
• 3 cloves Garlic peeled and finely chopped
• 3 large Bay Leaves fresh if you can get them, but dried will do.
• 2 sprigs Fresh Thyme
• 1 tspn Salt
• 1 tspn Freshly Ground Black Pepper
• 2 handfuls Fine Noodles spaghetti or linguine will do.
• 1 bunch Fresh Flat Leaf Parsley
• 1 bunch Fresh Dill
• 4 large Eggs
• 4 tbspn Chicken Fat
• 1 tspn Salt
• 0.5 tspn Freshly Ground Black Pepper
• 120 grammes Matzo Crackers hand blended into a fine powder

Instructions

1. Put cleaned chicken into a large soup pot. Cover with water up to 10cm above the bird. Bring to the boil, then simmer for 30 mins. Take any scummy froth off the top and discard.
   
2. Add the garlic, bay leaves thyme and chopped vegetables. Season bring back to the boil then reduce the heat and simmer again for an hour. Carry on skimming the froth, but this time separate off 4 tablespoons of fat for your Matzo balls.
   
3. For the Matzo balls, beat the eggs in a bowl, add 40 ml of cold water, the chicken fat (cooled) and the salt & pepper. Mix together briskly then slowly blend in your finely crushed matzo crackers. Cover with Clingfilm and put in the fridge for 30 minutes. Once this time has passed roll the dough into small marble sized balls. Beware these balls will double in size when added to the soup.
   
4. Once you have created the balls go back to the soup which should have been simmering for a total of 90 minutes. Take out the chicken and leave to cool. Remove the 'soup' from the hob and strain though a colander. Reserve the best of the veg, and put back into the soup. Bring the soup back to the boil, and add the matzo balls. Cover with a lid and simmer for 20 mins until the balls have expanded and are light and fluffy.
   
5. after 10 minutes of simmering add the noodles for the last 10 minutes. Return to the cooked chicken and shred from the bones, discarding the bones and skin, and add the shredded meat to the soup along with the chopped parsley and dill. Check the temperature of the soup and season to taste. Then enjoy!
   

• Cuisine: American
• Course: Soup
• Skill Level: Easy