Classic Chicken Soup With Mini Matzo Balls Recipe | Jewish Recipes
How to prepare "classic chicken soup with mini matzo balls"
classic chicken soup with mini matzo balls
source: passover cookery: in the kitchen with joan kekst
classic chicken soup
1 pullet (young hen), about 6 pound, skin and all fat removed
3 pounds extra breast bones, necks, wings or turkey necks
1 clove garlic, cracked
1 large onion, peeled and sliced
4 whole carrots, peeled
3 celery stalks
10 to 12 parsley stems
1 parsnip, peeled
3 bay leaves
5 or 6 white peppercorns
2 inches lemon peel (optional)
9 quarts cold water
6 to 8 fresh carrots, peeled and cut into 1-inch sticks
kosher salt and white pepper, to taste
mini matzo balls
2 large eggs plus 3 egg whites
1 1/4 cups matzo meal
2 1/4 teaspoons salt
2 tablespoons club soda
2 tablespoons chicken broth
4 tablespoons vegetable oil
1 tablespoon salt
8 quarts water
2 tablespoons minced parsley or
1/4 teaspoon saffron (optional)
for the soup: cut up chicken and break extra chicken bones; place in large stockpot over medium heat. toss until meat on bones whitens, about 5 minutes. add garlic, onion, 4 whole carrots, celery, parsley, parsnip, bay leaves, peppercorns, lemon peel (if using) and water. slowly bring to a boil, skimming occasionally. simmer partially covered about 2 to 2 1/2 hours.
remove chicken when tender; reserve for another use. strain soup into clean pot. chill to remove all fat.
return soup to a simmer. add fresh carrots. reduce liquid slightly. heat thoroughly. add salt and pepper to taste.
for the mini matzo balls: beat eggs and egg whites in a medium bowl with a pinch of salt. stir in matzo meal. add 2 1/4 teaspoons salt, club soda, chicken broth and vegetable oil. mix well. chill 45 minutes.
add 1 tablespoon salt to 8 quarts of water; boil. moisten hands. shape chilled matzo mixture into balls the size of walnuts. drop the balls into the boiling water and immediately cover. keep at a rolling boil for 30 minutes. do not uncover because losing the steam will deflate the matzo balls.
to serve: pour the chicken soup into individual bowls. use a slotted spoon to transfer the matzo balls from the boiling water to the warm soup. garnish with fresh parsley or saffron, if desired.
makes about 32 servings of 1 cup each.
per serving: 93 calories; 4 g fat (0.3 g saturated fat; 39 percent calories from fat); 6 g carbohydrates; 38 mg cholesterol; 483 mg sodium; 9 g protein; 1 g fiber