Chicken Soup with Matzo Balls and Noodles
Chicken soup with carrots, celery, chicken and matzo balls.
Ingredients
- 4½ pounds chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic
- 1 cup fresh parsley and dill
- 4 eggs
- ⅓ cup melted chicken fat
- ⅓ cup chicken stock
- 1 tsp. kosher salt
- ¼ tsp. black pepper
- 1 cup matzo meal
- 3 cups cooked egg noodles
Instructions
- Put the chicken and the salt in a large tall pot and cover with 10 cups of water. Bring to a boil, and then simmer for 30 minutes, skimming any scum that forms.
- Meanwhile, beat the eggs in a bowl. Add the chicken fat, chicken broth, pepper, and a teaspoon of salt. Slowly stir in the matzo meal with a fork. Refrigerate for two hours, uncovered.
- Bring a large pot of water to a slow boil. Add a tablespoon of salt. Wet your hands and form golf ball sized balls of the matzo mixture and drop into the water. Cover and simmer for thirty minutes without peeking. Drain the balls, and add to the soup when it's served.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth. Reserve any vegetables or chicken meat you want to serve with the soup.
- Serve the soup with the matzo balls, noodles, chicken, carrots, and celery.
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