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Full Recipe Credit : Nina Spezzaferro at Celebrations.com

Chicken Soup

Ingredients

4 pounds of chicken fryer parts (wings, thighs, drumsticks)
4 quarts (16 cups) water
3 scallions, coarsely chopped
2 carrots, peeled, coarsely chopped
2 parsnips, peeled, coarsely chopped
2 celery stalks, coarsely chopped
1 cup parsley sprigs, coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Directions

Combine soup ingredients in a large stockpot. Bring to a boil over medium-high heat.

Reduce heat to medium-low and cover partially with lid. Cook about 4 hours until soup reduces by 1/3.

During cooking process skim chicken fat from top surface of soup. Reserve 1/3 cup chicken fat and 1/3 cup broth for matzo balls.

Remove chicken parts from soup. Serve immediately with Herbed Matzo Balls or cool completely, and, refrigerate, covered until ready to use.

Soup may be prepared 2 days in advance if covered and stored in the refrigerator. Reheat before serving. Make 12 Servings.

Herbed Matzo Balls

Ingredients

1/3 cup chicken fat (reserved from soup) 1/3 cup cold Homemade Chicken Soup broth 6 large eggs, beaten 2 tablespoons minced fresh chives 1 tablespoon minced fresh dill 2 tablespoons minced fresh parsley 1 tablespoon thyme leaves 1 1/2 teaspoons salt 1/8 teaspoon pepper 1 1/2 cups matzo meal 4 quarts water plus 1

Directions

To make matzo balls, melt chicken fat in a small bowl in the microwave. Cool for 5 minutes. Beat melted chicken fat, reserved broth, and eggs until fluffy. Add chives, dill, parsley, thyme, salt, and, pepper and beat until blended. Using a wooden spoon stir in matzo meal until thoroughly combined. Cover with plastic wrap and refrigerate at least 30 minutes. Matzo mixture may be prepared 1 day in advance if covered and stored in the refrigerator.

Bring water and salt to a boil in a large stockpot over medium-high heat. With moistened hands, form cold matzo mixture into balls using 1 tablespoon mixture per ball. Carefully add balls to boiling water, cover, and, cook until slightly firm and tender, about 40 minutes.

Using a slotted spoon transfer matzo balls to individual soup bowls. Ladle hot Homemade Chicken Soup with vegetables into bowls over matzo balls. Serve immediately.

Makes

Approximately 20 balls

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