Chicken Soup with Matzah Balls
4-5 pound stewing chicken (with giblets), cut into 8 pieces
1 large onion
1 large parsnip, peeled
1/4 stalk celery with leaves
Several sprigs of fresh parsley
1 tsp salt
1/2 tsp pepper
Matzah Balls (make according to recipe on box)
1) Clean the chicken pieces in cold water. Make sure all the pinheads are removed. Place in a 6 quart soup pot.
2) Stick the onion with cloves. Place in pot with the parsnip, celery, parsley, salt and pepper. Add water to cover and bring to a boil
3) Skim the top of the soup and cover pot. Turn heat to simmer and cook slowly for 2 to 3 hours.
4) Cool. Discard the onion, celery, and parsley. Remove chicken (save for other use). Refrigerate broth overnight. To serve, remove congealed fat, add matzah balls, and reheat for at least 15 minutes.
Pairs Well With
Favorite in our house