Happy Passover with a delicious Matzoh Ball Soup recipe: a mixture of Grandma’s recipe, Mark Bittman’s and a bit of my own!
2 half chickens (approx 4-5 pounds)
4 celery ribs
2 onions, cut in half and peeled
6 thyme sprigs
handful of parsley
Combine all ingredients in 12 quart stock pot and fill with water to cover ingredients. Bring to a boil then let simmer uncovered for three hours. Every 30 minutes, skim fat off the top and discard or save for matzoh balls. After three hours, strain broth into a separate pot. Shred chicken and put into the pot as well. Discard all vegetables and herbs. Add some salt and pepper for taste.
1 cup matzoh meal
2 tbs vegetable oil
2 tbs condensed cream of chicken soup (or chicken fat/schmaltz)
2-3 tbs of seltzer water
small handful of parsley (optional)
salt and pepper
Whisk eggs and then combine all the rest of the ingredients into the bowl. Check the consistency of the dough (sort of a dough!). It should be airy and light. Don’t worry if it’s sticky, if you add too much matzo meal, they matzoh balls will be too dense.
Take stock with shredded chicken from above recipe and place on stove. Bring to a simmer. Take a spoon and make small matzoh balls (about 1-2 inches in diameter). If they’re sticky and don’t form perfect balls, that’s okay- they’ll hold together in the stock. Delicately place each ball in the stock. You’ll know they’re right if they begin to float in a minute or two. Allow the matzoh balls to simmer in the stock for about 30 minutes to cook through. If at this point you’d like to add some sauteed carrots, celery and onions, now is the time to do it. Saute in a separate pan, then pour the ingredients in as the matzoh balls simmer.
Enjoy! Hag Sameach!