Matzah Ball Soup

Chicken Soup

  • 4 pounds chicken parts
  • 3 1/4 quarts water
  • 3 onions, peeled
  • 2 cloves garlic
  • 1 bay leaf
  • 2 chicken bouillon cubes
  • 1 1/4 tablespoons salt
  • 2 carrots, peeled
  • 1 tablespoon dried parsley
  • 1 teaspoon dried dill

Place chicken parts, onions and water in an 8-quart pot. Bring to a boil, lower heat and simmer for 2-3 hours, skimming foam off top as necessary. Add remaining ingredients EXCEPT dried dill and parsley: cover and simmer for 1-2 more hours. (If desired, soup can be strained at this point.) Add dill and parsley and cook for 15 minutes more. Refrigerate overnight. Skim off fat before reheating next day. Serve with knaidlach (recipe following) Makes approximately 10 servings.

 

Knaidlach (Matzah Balls)

  • 6 eggs, separated
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup matzah meal
  • 2 tablespoons chicken fat or margarine, melted

Beat egg whites until stiff. Beat egg yolks in separate bowl until light. Add salt, pepper and melted fat to beaten yolks; fold gently into egg whites. Fold in matzah meal one spoonful at a time. Refrigerate for at least one hour. Moisten hands and form batter into walnut-sized balls. Drop into rapidly boiling soup or water. Reduce heat and cook slowly, covered. for 30 minutes. Serves 12.

 

Fat-free Knaidlach

  • 1/3 cup club soda
  • 1/2 teaspoon salt
  • 1/3 cup matzah meal
  • 2 eggs, separated
  • 1/3 cup matzah meal
  • 1 tablespoon dried parsley

Combine first three ingredients: form into a smooth paste and refrigerate for 1 hour. Add the egg yolks, matzah meal and parsley. Beat egg whites until stiff (but not dry) and fold into mixture. Chill 2 hours in refrigerator. Form into walnut-sized balls and drop into rapidly boiling water or chicken soup. Reduce heat and cook slowly, covered, for 30 minutes. Makes 24 small knaidlach, enough for 6 servings.