03 February, 2008

Matzo Ball Soup Version 2

Prep Time: 100 min
Cooking Time: 200 min



  • 1 stewing chicken (4 lbs)
  • 10 cups cold water
  • 3 carrots, cut into 1-inch pieces
  • 2 medium onions, halved
  • 1 parsnip, cut into 1-inch pieces
  • 3 garlic cloves, peeled and halved
  • 10 black peppercorns
  • 3 parsley sprigs, divided
  • 4 tsp salt
Matzo Balls
  • 4 large eggs, lightly beaten
  • 1/2 cup water
  • 1/3 cup rendered chicken fat* or shortening, melted
  • 1 cup matzo meal
  • 1 tsp salt
  • 1/8 tsp freshly ground black pepper
  • pinch ground nutmeg
  1. Place chicken and the 10 cups water in large sauce pot. Bring to boil; reduce heat. Cover and simmer 30 minutes; skim broth. Add vegetables, garlic, peppercorns, 2 parsley sprigs and the 4 teaspoons salt; cover and simmer 2-3 1/2 hours. Cool slightly and remove chicken. (Reserve chicken for another use.
  2. Strain soup; reserve a few carrot pieces and cut into thin slices for garnish. Refrigerate overnight. Skim off fat.
  3. Make matzo balls: Combine eggs, the 1/2 cup water and the melted fat in medium bowl. Stir in matzo meal, the 1 teaspoon salt, the pepper and nutmeg. Cover and refrigerate 1 hour. Bring 1 1/2 quarts of water to boil in a medium saucepan. With wet palms, roll matzo mixture into 1-inch balls and drop into boiling water. Simmer, covered for 15 minutes.. do not lift the cover.
  4. Remove the matzo balls with a slotted spoon and let cool. Refrigerate overnight.
  5. Heat the broth to boiling and reduce to a low boil, spoon the matzo balls with a slotted spoon into the broth. Cover pot and allow to cook for 35 minutes without removing the cover.