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Chicken Soup with Matzo Balls

Sep 5, 2011 at 4:32 PM Chime in now

Matzo ball soup


By WEN ZIENTEK, an iVillage Community Member

There is much dissension about whether or not the matzo balls should be cooked in the chicken broth or cooked separately and then added in at the last minute. Basically, if you cook the matzo balls in the broth they have a little bit more flavor, but you end up with a cloudy broth. It is a personal preference.

Ingredients for Chicken Soup
raw or cooked chicken scraps, meat, and boneswater to cover by one inch
salt and freshly ground peppers1 onion, chopped
2 large carrots, peeled and chopped4 celery stalks and leaves, chopped
1 small bunch chopped parsley
Ingredients for Matzo Balls
2 eggs, separated3 tablespoons vegetable oil
3/4 cup matzo meal1/2 cup hot chicken broth
1/2 teaspoon saltadditional oil
1Bring chicken parts to a boil, then reduce the heat to a simmer. Skim off the fat that rises to the top. Add the rest of the ingredients and simmer for 2 hours, adding additional water to keep everything covered. Strain through a sieve into a large bowl and refrigerate. Scrape off all of the fat that congeals on top.
2For the balls: Beat the egg yolks with the oil until well mixed. Add the matzo meal in small doses alternating with the hot chicken broth, mixing well after each addition. Add the salt. Cover and chill for one hour. Shape the mixture into small balls the size of walnuts with oiled hands. Chill for one hour. In a small bowl beat the egg whites until just frothy. Bring a pot of salted water to a boil. Dip each matzo ball into the egg white and then drop into the boiling water. Cover and boil for 15 minutes, or until the matzo balls are golden brown.

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