|Chicken Soup With Light Matzo Balls|
Adapted from and Atlanta Journal-Constitution Newspaper article, recipe by noted cookbook author, Faye Levy.
There are many versions for Chicken Soup with Matzo Balls but this one reminded us of our own recipe. We add a few other vegetables (see note) but this recipe is very good and we know your family and guests will enjoy it.
2 pounds chicken wings or drumsticks
About 2 quarts salted water (for simmering)
Combine chicken wings, water, onion, carrot, celery*, dill sprigs and pinch of salt in a large saucepan and bring to a boil. Partially cover and simmer 2 hours, skimming occasionally. Refrigerate; skim off excess fat.
Matzo balls: In a bowl, lightly beat eggs with oil. Add matzo meal and salt and stir until smooth. Stir in water. Let stand 20 minutes so matzo meal absorbs liquid.
Bring salted water to a boil. With wet hands, take about 1 teaspoon of matzo ball mixture and roll it between your palms to a ball; mixture will be very soft. Set balls on a plate. With a rubber spatula, carefully slide balls into boiling water. Cover and simmer over low heat about 30 minutes or until firm.
Cover and keep warm until ready to serve. (Matzo balls can be kept 2 days in their cooking liquid in covered container in refrigerator; reheat gently in cooking liquid or in soup.)
Reheat soup; remove chicken wings, onion, celery and dill sprigs. Add pepper to soup, stir in snipped dill and taste soup for seasoning. Add a few carrot slices to each bowl. With a slotted spoon, add a few matzo balls. Serve hot.
Yield: Makes 8 servings
*A parsnip and 1 leek can also be added to the soup along with the other vegetables. Trim off most of the green part of the leek and wash carefully to remove the grit.
Recipes: Passover, Soup, Chicken, Matzo Balls, Kosher