One of my favorite soups to make.....As a little boy I used to visit my Bubbie/ Great Grandma Ruth and would stay in the kitchen with her learning different techniques and cooking styles....To this day I make the soup the same way she taught me at the age of 5.
- 3 pounds chicken meat
- (can be breasts or pieces from a whole chicken)
- 3 onions, cut into halves
- 4 quarts Chicken stock
- 4 carrots, medium diced
- 4 celery stalks, medium diced
- 4 parsnips, medium diced
- 3 sweet potatoes, medium diced
- chopped fresh parsley
- 1/2 cup coarsely chopped fresh dill
- 2 cloves garlic, minced
- salt or seasoned salt and freshly ground black pepper, to taste
- Matzah ball Ingredients
- 6 large eggs, separated
- 1/2 cup vegetable oil, plus additional for oiling hands
- 1 clove garlic, minced
- 1 cup fresh spinach
- 1/4 cup very finely chopped fresh parsley
- chicken bouillon, or chicken broth
- 1/8 teaspoon black pepper
- 2 tablespoons kosher salt
- 1 teaspoon baking soda
- 3/4 cup water
- In a very large pan, combine chicken (large pieces), onions, water, carrots, parsnips, sweet potatoes, celery, dill, parsley, garlic, and seasonings, except for salt. (I prefer to salt to taste when the soup is ready to be served.)
- Cover and bring pan to a boil. Lower the heat to a simmer; skim and discard the initial scum that rises to the surface of the liquid. (This only needs to be done once, to help make a clearer soup.)
- Simmer soup for about 3 hours, until the soup is flavorful and the chicken is falling apart. Skim the fat from the top if needed (depends on the cut of meat used).
- To make the matzah balls, combine matzah ball ingredients in a bowl, except water, and mix. Add water and stir to make a wet paste. Cover and chill for 30 minutes.
- Bring a large pan of water to a boil. Put some water in a small bowl (for dipping fingertips) and with wet hands (and a small spoon if desired), form the chilled matzah batter into balls, about 3/4-inch to 1-inch in diameter with the spinach in the middle.
- Slip the matzah balls into the pan of boiling water. Reduce the heat to a simmer, cover, and cook for 15-20 minutes.
- Using a slotted spoon, gently remove the matzo balls from the water and place on a plate for about 20 minutes, during which time they will become more firm.
- To serve, place two or three matzah balls in each soup bowl, and spoon hot soup over top.
|Amount Per Serving||%DV|
|Serving Size 1093g|
|Recipe makes 6 servings|
|Calories from Fat 424||61%|
|Total Fat 47.4g||59%|
|Saturated Fat 9.84g||39%|
|Trans Fat 0.47g|
|Total Carbs 22.05g||6%|
|Dietary Fiber 6.4g||21%|