Aunt Gillie's Matzo Ball Soup

  • Active Time 25m
  • Total Time 6h 55m

Serves 6-8

Chicken soup is a universal panacea--invoked by many cultures as a cure for colds and broken hearts alike. With matzo balls added, it becomes a meal--and a must for any traditional Jewish American Passover Seder. This recipe comes from Gillie Feuer of Long Island, New York.

ingredients

  • For the Soup:
  • 1 3-pounds, chicken
  • 3 carrots halved
  • 2 medium yellow onions, peeled and halved
  • 5 stalks celery, with leaves, halved
  • 3 parsnips, halved
  • 2 leeks, well cleaned, white parts only
  • 1 head garlic, unpeeled, split
  • 4 stalks fresh dill
  • 1 bunch parsley, washed
  • For the Matzo Balls:
  • 1 medium yellow onion, peeled and halved
  • 8 eggs
  • 8 tablespoons margarine, melted and slightly cooled
  • 2 1/2 cups matzo meal
  • 2 tablespoons finely chopped parsley
  • Salt and freshly ground black pepper
  • Small dill sprigs

directions

FOR THE SOUP:

Combine chicken, carrots, onions, celery, parsnips, leeks, garlic, dill, parsley in a large stockpot with water to cover. Bring just to a boil over medium-high heat. Skim foam. Reduce heat to low and simmer for 2 1/2 hours. Strain and discard solids (chicken may be reserved for another use), then cool to room temperature. Refrigerate for at least 3 hours, then remove any solidified fat from the surface.

FOR THE MATZO BALLS:

Grate enough onion to yield about 2 tbsp. and set aside the rest. In a large bowl, combine grated onion, eggs, margarine, matzo meal, parsley, and 1/4 cup water or chicken soup. Mix well, season with salt and pepper and set aside to rest for at least 30 minutes.

Wet hands and roll dough in your palms into 23 2-inch balls (they will expand as they cook). Meanwhile, bring a large pot of water to a boil. Add 2 tbsp. salt and remaining onion. Drop matzo balls into water one at a time. (They won 't stick together if the pot is large enough.) Reduce heat, cover, and simmer 30-40 minutes. Drain, remove to a plate and cover, until ready to use. (Matzo balls will keep up to 3 days in the refrigerator.)

TO SERVE:

Heat soup over medium heat and season to taste with salt and pepper. Add matzo balls and heat through. Garnish with dill sprigs.

Recipe reprinted by permission of Chronicle. All rights reserved.

RecID 1563

nutrition information per serving

557 calories; 19g total fat; 311mg cholesterol; 364mg sodium; 45g carbohydrates; 6g fiber; 51g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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