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2-day Chicken Soup with Matzo Balls

Wednesday, 18 July, 2012 - 5:20 am

 

Equipment 
2 – 12 Quart Pots 
Sharp knife for vegetables 
Vegetable peeler 
Large strainer lined with cheesecloth 
cutting board for vegetables 
measuring spoons 
Soup ladle 
Slotted spoon 
Skimmer 
bowls for chilling matzo balls 
bowls and spoons for serving soup

Ingredients 
1 Chicken cut up into 8 pieces 
12-16 carrots 
2 heads celery 
3 parsnips 
2-4 yellow onions (large if possible) 
1-2 leeks 
I bunch parsley 
2 bunches dill 
3 Telma chicken bullion cubes 
6-8 quarts of canned chicken broth (for making matzo balls) 
1 box Manischewitz matzo ball mix 
eggs 
liquid vegetable oil

   
  
 

Day 1

Into a 12 quart pot add 8 quarts of water and the following and bring to a boil

1. 1 chicken cut up into 8 pieces

2. 8-10 large carrots scraped. Trimmed and cut into 1/2” thick rounds

3. 1 large yellow onion peeled and cut into ½“pieces

4. 1 head of celery, base and tops removed, and cut into 1/2” pieces

5. 2 parsnips scraped cut into quarters lengthwise and cut into ½'” pieces

6. 1-2 leeks trimmed and washed thoroughly and cut into ½ wide slices

7. 1 bunch of parsley washed and chopped fine

8. 1 bunch dill washed and chopped fine

9. 2-4 Telma chicken bouillon cubes

 

After bringing to a boil, lower heat to simmer for 2 hours. Strain off any scum that comes to the top. When all vegetables are thoroughly cooked and the chicken falls off the bone easily remove from heat and chill overnight

 

Day 2

1. Skim all fat from top of soup

2. Remove chicken pieces and set aside

3. Strain soup into a new pot and discard cooked vegetables

4. Peel and cut 4-6 carrots into 1/4” pieces

5. Peel and cut 1 large onion into 1/4” pieces

6. Clean and cut 6 celery stalks into 1/4” pieces

7. Peel and cut 1 parsnip into 1/4” pieces 

8. Add above vegetables into remaining soup in 2nd pot and bring to boil then lower to simmer for 1 hour while making matzo balls. 

9. Remove skin and bones from cooked chicken and cut into 1” square pieces, set aside and refrigerate 

10. Wash pot from Day 1 and fill with 6 quarts of canned broth and 2 quarts water and bring to boil then lower to simmer. 

11. Make Matzo balls (see recipe on box and comments below) 

12. When all matzo balls have been formed drop into broth and cover pot – cook per instruction on box


To serve

Place some diced chicken and 2 matzo balls in soup dish. Ladle in some 2 day Chicken Soup with vegetables and top with a sprig of dill.

 

 

**Matzo ball preparation

Follow package instructions. It is important to follow these steps in the final process:

After chilling the mixture roll into ball about 1 1/2” diameter, working quickly and keeping hand wet in cold water to avoid letting the dough get too warm. After all matzo balls are ready do step 12 above.

 

Note: There is no salt or pepper in the recipe. The soup is rich and falvorful without it but it can be added at the table to taste.

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