Lemon-Scented Chicken Soup with Parsley-Sage Matzo Balls |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||
| INGREDIENTS: | ||
| 1 4-1/2 to 5-pound chicken, cut into 8 pieces, rinsed well, excess skin and fat cut away and discarded | boiling water | 5 quarts cold water |
| 1 tablespoon coarse Kosher salt | 1 pound onions, quartered | 1 1-pound yam (red-skinned sweet potato). peeled, cut in half crosswise |
| 3/4 pound carrots, peeled, thickly sliced | 1/2 pound parsnips, peeled, thickly sliced | 4 large celery stalks, cut into 2-inch pieces |
| 10 large fresh dill sprigs | 10 large fresh Italian parsley sprigs | 3 to 4 tablespoons fresh lemon juice |
| 8 thin lemon slices | PARSLEY-SAGE MATZO BALLS: 4 large eggs | 5 tablespoons pareve stick margarine, melted |
| 3/4 teaspoon salt | 1/8 teaspoon ground black pepper | 1/2 cup finely chopped fresh Italian parsley |
| 2 tablespoons chopped fresh sage | 1-1/4 cups matzo meal | 1/2 cup club soda |
| 1 | Place chicken in large bowl. Add boiling water to cover. Let stand 2 minutes; drain well. using small knife, scrape skin to remove any surface fat. Rinse with cold water; drain again. |
| 2 | Bring 5 quarts water and salt to boil in large pot. Add chicken. Return to boil, skimming surface. Simmer until broth is clear, skimming and stirring occasionally, about 15 minutes. Add onions, yam, carrots, parsnips, and celery. Partially cover and reduce heat to medium-low; simmer until chicken and vegetables are tender, about 1-1/2 hours. |
| 3 | Add dill and parsley to soup; simmer 3 minutes. Remove from heat and let stand 1 hour. Strain into clean pot. |
| 4 | Add matzo balls to soup and rewarm over medium heat. Season to taste with lemon juice, salt, and pepper. Ladle soup and matzo balls into bowls. Add 1 lemon slice to each and serve. |
| 5 | PARSLEY-SAGE MATZO BALLS: Whisk eggs in medium bowl until frothy. Whisk in melted margarine, salt, and pepper, then herbs. Gradually mix in matzo meal. Stir in club soda. Cover and chill batter until cold and firm, at least 2 hours and up to 1 day. |
| 6 | Line baking sheet with plastic wrap. Using wet hands and 1 level tablespoonful for each, shape mixture into balls and arrange on prepared sheet. |
| 7 | Drop matzo balls into large pot of boiling salted water. Cover partially and reduce heat to medium. Simmer until matzo balls are tender, about 1 hour. Using slotted spoon, transfer matzo balls to clean baking sheet. |