Grandma Clara Kowalsky’s Chicken Soup with Matzo Balls

Ingredients

Homemade Chicken Stock

·      3-4 Chicken (whole or pieces)

·      2 Tablespoons Vegetable Oil or Chicken Fat

·      2 Onions – skin removed

·      3 Carrots, cut in large pieces

·      1 Parsnip, cut in large pieces

·      2 Celery Stalks, cut in large pieces

·      6 Cups cold water

·      4 Cups Chicken Stock

·      2 Dried Bay leaves

·      4 sprigs fresh parsley

·      4 sprigs fresh thyme

Method:

1.        In a large soup pot, add the chicken and cover with the cold water. Add all the ingredients, bring to boil then reduce to a simmer, skimming off the fat every so often. Simmer for about 3 hours.

2.        Strain the liquid from all the solids, skim off the fat. (Optional, reserve some for later use)

3.        Remove skin from chicken and shred, set aside to use in soup if desired. (Optional)

Chicken Noodle Soup with Matzo Balls – serves 6

Ingredients

·      8 Cups Chicken Stock

·      1 Tablespoon Vegetable Oil or Chicken Fat (Schmaltz)

·      2 Carrots, large dice, or rounds

·      1 Parsnip, large dice or rounds

·      2 Stalks Celery, large dice

·      1 Cup Dried Egg Noodles – cooked separately

·      ¼ Cup Chopped Fresh Dill

·      ¼ Cup Chopped Fresh Flat Leaf Parsley

·      Salt & Pepper to Taste

·      Optional – 1 cup shredded Chicken

Matzo Balls (see below)

Method:

1.        In a large Soup Pot sweat the vegetables in the oil. Cover with the chicken stock, add the herbs, shredded chicken and bring to a boil. Season with salt and pepper.

2.        Cook the egg noodles separately and set aside.

3.        To serve, put the noodles in a soup bowl, matzo ball and ladle the soup over and serve.

Note: For the Matzo Balls, buy a box mix, it’s the easiest option and prepare according to directions – just make sure you don’t use the flavor packet as the base to boil them, use either water or stock. If you want fluffy ones, add a bit of sparkling water, or if you prefer “sinkers” dense ones leave that out.  If you want to make your own from scratch:

Ingredients:

·      2 eggs

·      2 tbsp seltzer or 2 tbsp water + 1 tsp baking powder

·      2 tbsp vegetable oil or chicken schmaltz

·      ½ cup matzo meal

·      ½ tsp kosher salt

·      Pinch of garlic powder

·      Pinch of black pepper

·      1 Tablespoon chopped fresh dill

Method:

1.        Whisk together the eggs, seltzer, oil, salt, and spices. Stir in the matzo meal, cover and refrigerate for 1 hour. (If not using seltzer, add the baking powder with the matzo meal).

2.        Optional: mix in the dill.

3.        Bring a pot of water to a boil and add 2 tbsp salt. Wet your hands and roll the mixture into evenly sized balls. Drop into the boiling water.

4.        Reduce to a simmer, cover the pot and let cook for approximately 40 minutes. (If you’re not sure, cut one open, and check that it’s cooked all the way through).

5.        Remove with a slotted spoon and add to chicken soup.