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Yetta's Chicken Soup

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Why I Love This Recipe

Ingredients You'll Need

Kosher chicken cut into large hunks (I have never tried this with a non-kosher chicken, so I have no idea how soup from one would taste. However, it would taste somewhat different.)
Several (3 to 6) large sharp white onions, cut or sliced.
1 Carrots, chopped (optional) (up to 2)
Enough water to cover the chicken
Salt and pepper to taste
2 tablespoons Melted chicken fat or oil, approx (I think it's better if you use the fat from the soup.)
2 larges Eggs, slightly beaten
1 teaspoon Salt, about
2 tablespoons Soup, about (not hot enough to cook the beaten eggs in the mixture--use the soup after it's been cooled in the fridge) or water (It tastes better if you use the soup)
½ cup Matzoh meal, about


Place the chicken, onions, and carrots in a large stock pot. 2) Put the water into another pot. 3) Boil the water and pour it over the chicken, onions, and carrots. Make sure you put in just enough to cover the chicken and veggies in the pot; if you put in any more, the soup will be watery unless you boil off the excess water, which takes a while.) 4) Loosely cover or partially cover the stock pot and simmer for several hours--the longer, the better, usually. 5) Strain soup, pouring the liquid portion into a large pot. 6) Place pot with liquid in the fridge until it cools. 7) Take rendered chicken fat off the surface of the cooled soup. Reserve the fat. (An alternate way to separate the fat from the soup is to pour the soup into a measuring cup that has a spout at the bottom rather than at the top. This way, you can pour off the soup from the bottom of the measuring cup and leave the fat.) 8) Reheat soup to a boil and throw in matzoh balls and, if you like, onion, carrot,and/or chicken bits from earlier stages in making this soup. 9) Cook matzoh balls, add salt and pepper, and serve. MATZOH BALLS: 1) Blend fat and eggs together. 2) Add matzoh meal and salt, blend well. 3) Add soup stock and mix until uniform. 4) Cover mixing bowl and put it in the fridge for about 15-30 minutes. (The longer you leave the matzoh ball mixture in the fridge, the fluffier the matzoh balls turn out. My mom makes them fluffy, but some people like them dense.) 5) Make mixture into balls and drop them into boiling soup.(I don't think you need to make the mixture into balls; the matzoh balls taste just fine if you simply drop the mixture into the soup by spoonfuls.) 6) Boil for a few minutes--longer for a mixture that makes dense balls, esp. if you've made it into large balls, shorter if you're using a mixture that makes fluffier balls.)

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