Chicken Soup with Matzo Balls RecipeChicken Soup with Matzo BallsRecipe courtesy of Jason Bliss and Aileen BlissRecipe courtesy of Jason Bliss and Aileen Bliss Total: 3 hr 10 min Prep: 10 min Cook: 3 hr Total: 3 hr 10 min Prep: 10 min Cook: 3 hrDeselect All1(4 to 5) pound chicken2 to 3 quarts waterSalt and pepper, to taste1 parsnip1 onion, sliced2 carrots3 stalks celery3 parsley sprigs1 dill sprigMatzo Balls:Skin of 1/2 chicken (to render 1/4 cup fat)1 onion, cut in half4 eggs, lightly beaten1 cup matzo mealSalt, to tastePepper, to taste1 tablespoon seltzer1 tablespoon chicken brothCook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake. 1. Place chicken in water and season with salt and pepper. Bring to a boil. Skim fat that rises to top with large spoon. Repeat 2 more times or as needed. Add vegetables and herbs. Cover and let simmer for 3 hours.Matzo Balls: 1. Place chicken skin and onion in a saute pan over low heat. Render fat out of chicken skin. Strain and reserve fat. Discard solids. (Fat can be refrigerated up to 1 week). Lightly beat eggs then add chicken fat. Stir in matzo meal. Season with salt and pepper and mix well. Add seltzer and chicken broth. Stir in, but don't overwork batter, as that will cause tough and chewy matzo balls. Cover mixture and refrigerate 30 minutes to 2 hours. Form into 2-inch balls. Drop softly with slotted spoon into chicken soup or salted water. Bring to boil. Cook 30 to 40 minutes, covered tightly (no peeking.) Serve in strained chicken soup or broth. 2. Yield: 8 ballsCategories:
