Matzo Ball Soup

Ahhh, the true signature feel-good soup. Serve each bowl loaded with veggies and matzo balls, or just plain broth and matzo balls- whatever mood you feel like.

Serves 6 -8
level of difficulty: moderate

For the soup:
1 whole fryer chicken, giblets included
1 onion
4 stalks celery, chopped
4 carrots, peeled and sliced in 2” pieces
3 large potatoes, peeled and quartered
2 leeks, sliced
1/4 cup chopped fresh parsley
3 quarts of water
1 tablespoon dried dill weed
salt to taste

Place whole chicken (if it doesn’t fit whole you may cut in half), giblets and onion in a large soup pot. add cold water, cover and bring to a boil. Skim the top. Reduce heat and simmer over medium Heat for 1 hour.
Strain soup. Return broth to stockpot. Cut chicken into pieces and return to broth.
Add remaining ingredients. Adjust seasoning and Add more water if necessary.
Cook until vegetables are tender, 30 minutes to 1 hour.

Matzo balls
4 large eggs
2 tablespoons chicken fat or vegetable oil
1/4 cup hot broth
1 cup matzo meal
salt and pepper to taste
3 tablespoons chopped parsley

Mix eggs with a fork. Add oil, broth, water, matzo meal, and salt and pepper and mix well.
Cover and refrigerate for several hours*

Dip you hands in cold water and make about 12 balls, slightly smaller than ping pong balls (they will grow when cooking).

Gently add to simmering hot water and cook for 20 minutes then add to the soup.

*Time saver: Instead of refrigerating, you may place matzo balls in the freezer for 15 minutes.

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