This matzoh ball soup is made from scratch using a whole chicken It takes time but is one of my favorite dishes I always double the recipe for the matzoh balls since everyone enjoys them so much
Prep Time
20 mins
Dificult
Medium
Servings
4 hrs 30 mins
Ingredients
Instructions
Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions
and cover with about 4 quarts water. Bring to a boil
reduce heat
and simmer 2 hours.
Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt.
Remove chicken pieces
and set aside. You may reserve them for another use
or shred the meat for the soup. Keep chicken covered
and at room temperature before shredding.
Dice reserved skin and fat into 1-inch pieces. Cook in a heavy bottomed skillet over medium heat
turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown
remove them to a cutting board and drain schmaltz into a small non-plastic bowl to cool slightly. When cool enough to handle
mince the grebenes finely.
To make the matzoh balls; Blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures
and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl
and place in refrigerator for 20 minutes.
Bring soup to a boil. Shape matzoh mixture into 1-inch balls. Reduce heat and drop balls into simmering soup; add dill. Cover pot
and cook 30 to 40 minutes
without removing the cover.
Cook’s Note
You may wish to cook the matzoh balls in slightly salted water
allow them to cool for several minutes in the water after they're cooked
then transfer them to the soup. Some people say that the matzoh balls make the broth a tad cloudy.
