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Matzo Ball Soup |
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Serves: 8 Print this Recipe1/5 broiler-fryer chicken, (Cook about 4 pounds but used much less) 2 quarts water 1 onion, peeled and quartered 2 carrots, sliced 4 stalks celery, including tops, coarsely chopped 1/2 lemon (juice of 1/2 lemon) 2 sprigs parsley, fresh 2 sprigs dill weed, fresh 1/4 teaspoon black pepper, freshly ground 1 teaspoon salt Matzo Balls (recipe follows) I love Matzo Ball Soup and so do my boys. 1. Clean the chicken and place it in a deep soup pot. Add water and the remaining ingredients except Matzo Balls. Bring to a boil, then simmer, covered, until the chicken is tender, about 2 hours. Remove the chicken, strain the soup, and chill. 2. Skim off the fat that rises to the top of the chilled soup. Reserve the cooked chicken for other recipes, like Chinese Chicken Salad. Reheat soup and add Matzo Balls, cooking as directed in recipe. Food exchanges per 1-cup serving: 2 lean MEAT, 1 VEGETABLE This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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