Recipes

[PA Mom-mom]

Here's the recipe given to me by my neighbor 35 years ago. Not sure if it's authentic or not, but I think I'll make it this week to maybe give us comfort in what seems a comfortless situation.

 

The original recipe called for only chicken breast, but I like all parts of the chicken.  The first time she made it for me was when my dad died.  It's the only thing I remember about the food we received at that time.  It’s the only time in my life I didn’t feel hungry for days, but this soup did the job.  Since then, I have used it countless times when called on to provide food for a sick church member.  It is definitely "Jewish penicillin." (This takes 2 days if you start with fresh whole chicken)

 

Ingredients (for the broth):

1 whole chicken – fryer or small roaster, it doesn't really matter

1 bunch of fresh dill (to taste, but I love lots of dill) – minced

3 or 4 carrots – sliced and steamed separately

 2 or 3 ribs of celery – sliced

 2 onions diced

Salt and pepper to taste

 

To cook the chicken:

2 carrots cut into 2” pieces

2 celery ribs cut into 2” pieces

1 onion with skin rough chopped

 

For the matzo balls:

½ cup water

4 eggs

1/3 cup vegetable oil

1 cup matzo meal

Salt and pepper to taste (don’t forget this step)

 

Directions:

 Put the chicken in a large soup pot with the two chopped carrots, two ribs of celery and skin-on chopped onion, cover with water and bring to boil.  As the chicken comes to a boil, skim the foam that rises to the top.  Simmer (just barely bubbling) the chicken for one hour covered, turn off and allow it to cool.  After this is completely cool, place the pot in the refrigerator to chill. 

The next day skim off the fat which has congealed on the top of the chicken and broth, remove the chicken, debone the chicken meat. Cut it into bite-sized pieces and set aside.  Strain the chicken broth to get rid of any unwanted solids.  Hint: you may have to warm the broth slightly in order to strain it.

Mix the matzo balls and refrigerate for 1 hour. 

Slice and steam the carrots (for 5 minutes in microwave or other – optional. You can skip this step if you slice your carrots very thin.), slice the celery, dice the onions and mince the dill.

Bring the chicken broth to a boil and add the onions, celery and steamed carrots.  Allow this mixture to boil for 15 minutes and then add the minced dill.

Now add the matzo by dropping teaspoon-sized matzo balls into the gently boiling broth.  I like to use two teaspoons and shape the ball using the bowls of the spoons.  It is probably too sticky for your hands.  Don’t allow the broth to stop simmering.

Allow the matzo balls to cook for 20 to 30 minutes and add the cooked chicken at the end in order to heat through.

Remove from heat and allow all the flavors to meld.  The longer it sits the better it is.

[spumoni99]

This sounds absolutely delicious!  I am definetely going to make this.  Sounds pretty healthy also.  My daughters fiance's family is Jewish, I need to make this for them, of course it would be delicious for anyone.

[Janey2]

If you don't feel like making matzo balls egg noodles are also delicious in the soup.

[Spacrazy]

@PA Mom-mom   This looks so good and I have to try it. Already placed my order for groceries to be delivered in the morning (I'm doing whole chicken).

Thanks again for the post - you ALWAYS have the best stuff for us and it's appreciated ❣️

[retiredatlast]

Pretty much the same way I make mine, but I add a parsnip to the soup, as it gives the soup a nice flavor.  I strain it out with the other cooked vegetables before adding the fresh vegetables to cook in the final cooking.  I do not cook my matzo balls in the soup.  I cook them in a pot of boiling salted water- and do not open the lid to peek until the cooking time is up.  My matzo balls always come out nice and fluffy.  I do roll them by hand- using wet hands to avoid sticking.  I also read that adding a tablespoon of apple cider vinegar helps to leach out the minerals from the bones for added calcium.  I have done this and you cannot taste the vinegar in the finished soup. I usually refrigerate the soup stock and finish cooking it the next day with all the goodies in it.  This way I can remove any fat that had hardened on the surface.  If I am feeling really in the spirit of having soup like my ancestors did, I will save the skimmed off fat and use it as "chicken schmaltz" in the matzoh balls in place of part or all of the vegetable oil depending on how much I have.  I always eat healthy, but sometimes a girl has to take a trip down memory lane! 

[spumoni99]

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@Janey2 wrote:

If you don't feel like making matzo balls egg noodles are also delicious in the soup.

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What do matzo balls taste like?  I imagine kind of like corn meal maybe?  Maybe I'm wrong?

[SportyShorty07]

@PA Mom-mom   Thank you very much for  taking the time to type this detailed recipe out for all of us- I screenshot the recipe and will cook this for my family sometime.  Your neighbor was very kind to make this for you during your time of mourning.  Matzo ball soup is filling and really comforting and I will be sure to make it.  

[Janey2]

@spumoni99 @Hard to describe. It usually takes on the taste of the soup it is made in. Does not taste like corn meal. I cannot think of anything to compare it to. The taste is often based on the recipe. Depends on ingredients.

[spumoni99]

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@Janey2 wrote:

@spumoni99 @Hard to describe. It usually takes on the taste of the soup it is made in. Does not taste like corn meal. I cannot think of anything to compare it to. The taste is often based on the recipe. Depends on ingredients.

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Thank you for the information, I will for sure make it, sounds like something I would love.

[ciao_bella]

@PA Mom-mom  My ex-MIL used to always make Matza Ball Soup for her husband.  That's where I first tasted matza balls and enjoyed them.  Hers were light and fluffy and delicious.  Her son and I amicably divorced, but I always kept in touch and visited her and my ex-FIL whenever I was in the area.  They have both passed, and I'm sorry I never got her recipe.  I will definitely make your recipe.