Mouthwatering Matzo Ball Soup
This matzo ball soup is really good. The chicken, carrots, onion and potatoes make a classic chicken soup and the matzo balls are tasty and filling. This is a simple soup to make and using a whole fresh chicken means you are starting off with great ingredients. This soup does require a long simmering time so start it early in the day.
You can get whole chickens in different sizes. Roasters tend to vary between 3½ and 6 pounds whereas young and tender broiler-fryer chickens are between 2½ and 5 pounds. Choose a chicken with a nice meaty breast but don’t worry about the color of the skin because this depends on the diet and breed of the chicken. Chicken breasts should smell fresh and look plump and healthy. Chicken past its prime has a very unpleasant smell and should not be used.
If you are cooking a whole chicken it is a good idea to use a meat thermometer to check for doneness. The meat should be white all the way through with no pink inside and the temperature of the cooked chicken should be 180 degrees F. The following recipe for matzo ball soup is easy to make and one of the nicest chicken soup recipes if you want to use a whole chicken to make it. Using the skin and fat of the chicken to make grebenes and schmaltz adds a lot of flavor to this soup. Not only is this a great soup to make if you want something you know is fine for Jewish people to eat, but this is a traditional Jewish dish boasting plenty of flavor appeal from the delicious chicken and other ingredients features.
- 4 lbs whole chicken
- 3 chopped carrots
- 2 tablespoons finely minced chicken cracklings (grebenes)
- 2 tablespoons vegetable oil
- 1 cup chopped fresh dill weed
- 2 onions, in 1 inch cubes
- 4 quarts water
- ½ cup matzo meal
- ¼ cup vegetable broth
- 1 teaspoon salt
- 2 beaten eggs
- 4 peeled, chopped potatoes
- First you need to prepare the chicken.
- Trim the neck flap to the wishbone top, taking off the skin and fat all over the chicken back.
- Keep them to make the grebenes and schmaltz.
- Cut the chicken into equal sized quarters and add it to a big soup pot with the onions.
- Add the water and bring it to a boil.
- Turn the heat down to a simmer and let the chicken soup simmer for 2 hours.
- Add the potatoes and carrots and simmer for 1 more hour.
- Season with salt.
- Take the chicken pieces out and let it cool down.
- Shred the chicken.
- Dice the fat and skin into 1 inch pieces and fry them in a skillet over a medium heat.
- Don't let the pan get hot enough for the chicken fat to smoke.
- When the fat is crispy, put it on a cutting board.
- Drain the grease (schmaltz) into a bowl.
- When the crispy fat is cool, mince it.
- Blend the oil and eggs in one bowl and the salt and matzo meal in another.
- Add the oil and egg mixture to the matzo meal mixture.
- Add 4½ tablespoons of the soup broth to the matzo mixture and mix well.
- Stir in the crispy chicken fat.
- Cover the bowl and chill for 20 minutes.
- Bring the soup to a boil, then drop 1 inch matzo balls into it.
- Add the dill weed.
- Cover the pot and simmer the soup for 35 minutes.
- Don't remove the lid from the pot during this time.
This delicious traditional Jewish chicken soup recipe really packs a flavor punch. The homemade matzo balls are delicious and the soup itself is rich and fragrant. This is an uncomplicated soup recipe and the long simmering time is what makes this soup so tasty and delicious. Matzo ball soup makes a change from the chicken noodle soup recipes you might be more familiar with. When you have tasted this delicious dish you will want to make it regularly because it is too good not to make again and again.
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