Chicken Soup with Matzo Balls
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 40 minutes + 1 hour refrigeration 2 hours 30 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
SOUP: 3-1/2 lb chicken 16 cups water 3 onions, sliced
4 carrots, chopped 4 stalks celery, chopped 2 large parsley sprigs
1 bay leaf 8 black peppercorns 1 tablespoon salt
MATZO BALLS: 2 tablespoons chicken fat or vegetable oil 1 medium onion, finely chopped 1 cup coarse matzo meal
2 eggs, beaten 1 tablespoon fresh chopped parsley salt and pepper
very finely ground almonds



1 Trim excess fat from chicken, reserve fat. Cut chicken into 8 or 9 pieces, place in large pan with water and other soup ingredients. Bring to boil slowly; skim surface. Reduce heat, simmer 2 hours or until chicken is very tender. Strain, return soup to rinsed pan; bring to boil. Remove chicken from bones, reserve chicken.
2 Add Matzo Balls to soup and simmer, uncovered, 15 minutes. Add chicken, simmer another 5-10 minutes.
3 TO MAKE MATZO BALLS: Heat fat or oil in pan, cook onion until golden. Transfer to bowl. Add matzo meal, eggs and parsley; season with salt and pepper. Add enough almonds to bind. Cover and refrigerate 1 hour. Dip hands in cold water, roll mixture into 2 cm balls.

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