Chicken soup with matzo balls recipe
- Cuisine: Jewish
- Prep Time: 20 min(s)
- Cook Time: 2 hr(s) 55 min(s)
- Serves 8–10
Known as ‘Jewish penicillin’, chicken soup is regarded as a cure-all and is a mainstay of the Ashkenazi Shabbat table.
You will need to begin this recipe one day ahead.
Ingredients1 kg meaty chicken bones, remove skin (necks and drumsticks good)
1 onion, cut into chunks
3 carrots, cut into chunks
1 leek, cut into chunks
2 parsnips, cut into chunks
3 pinches salt
½ tsp cinnamon
2 cups coarse matzo meal
125 ml light olive oil
125 ml water
PreparationIn a large pot, cover the chicken with cold water and bring to the boil. Simmer until the chicken is cooked through. Skim off any foam. Add the vegetables, cover and simmer for 2 hours. Strain the soup, discarding the solids, and refrigerate overnight.
To make the matzo balls, beat the eggs in a bowl. Add the remaining ingredients and mix well. Refrigerate overnight.
To cook the matzo balls, bring a large saucepan of salted water to a simmer. With damp hands, form golf ball-sized portions of the matzo mixture. Drop the balls into the pot. Cover and simmer for 20–25 minutes.
Remove any solidified fat from the soup before reheating. Place several matzo balls in each serving bowl and ladle over the hot soup.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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