Matzo Ball Soup
1 chicken, washed well
Water to cover chicken by a few inches - approximately
8 cups (adding more water if needed, as chicken cooks)
1 onion, chopped
3 celery ribs, chopped
3 small carrots, chopped
Manischewitz very fine thin noodles
Salt and pepper to taste
Matzo Balls
2 egg yolks
1/2 teaspoon salt
2 tablespoons melted shortening
1/2 cup Manischewitz matzo meal
2 egg whites, stiffly beaten
Beat egg yolks, salt and melted shortening together. Add the matzo
meal and mix well. Fold in the egg whites. Form into balls. Chill
for 10 minutes.
Boil chicken and skim any foam off of the top, until the chicken is
done and very tender. Remove chicken from the broth. Cool chicken.
Pull off skin, discard; pull off and shred meat. Set aside.
Prepare matzo balls.
NOTE: Taste broth. Most think it is too bland and you can add some
bouillon to it, but that isn't the way I make it. Don't forget the
vegetables will also give it a little more flavor. You decide that
one!
In remaining broth add the vegetables and cook for about 10 minutes.
Add shredded chicken, matzo balls, and noodles to boiling soup.
Cover and cook for 20 minutes until matzo balls are tender. Season
with salt and pepper to taste. |