Chicken Soup with Matzo Ball

Stock, chicken and veggies:

1 cut-up chicken
3 lg carrots
1 onion, halved
1 bunch celery, cut up
4 cloves garlic, whole
1 t whole cloves
2 bay leaves
1 t whole peppercorns
1 t salt
1 bunch parsley
3 qts water

cook in a pressure cooker for 35 minutes on low
strain everything out of stock, and chill stock.  throw all veggies/seasonings but  carrots an onions away.  Remove skin and bones from chicken meat, and tear/chop into bite-sized pieces.


Matzo balls:

schmaltz from 1 chicken
4 whole eggs
1/2 c seltzer water (not soda)
1 t salt
1/2 r baking soda
matzo meal
1/2 t pepper

Beat eggs with schmaltz.  Add all but baking soda and stir to a loose slurry (matzo meal absorbs.) Add soda.  Cover and chill 15 minutes in a shallow container.

Bring water+1t salt to a boil in a 3-4″ deep straight sided skillet/ half filled.  Once batter/dough is chilled  slightly and thickened, begin shaping into golf-ball sized balls.  Increase size gradually to tennis ball size.

Place balls into boiling water, and reduce heat to low boil.  Cover the pan and cook until done and firm when turned/stirred.  Remove to paper towel to drain slightly, and then add to soup.  Heat for 5 minutes and serve.


assembling soup:

Reheat chicken stock with cut up bits of the meat.  Add sliced cooked carrots and chopped cooked onion.

Add 3-4 sprigs fresh dill weed, juice of 1/4 lemon, and matzo balls(s).  Bring to a low boil and simmer 5 minutes.  Serve with a dusting of fresh ground black pepper.matzohballs


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