Matzoh ball soup! This is another traditional food that my mom made every single Friday night to celebrate Shabbat (weekly Jewish holiday).
Note: I didn't include the recipe on how to make the matzoh balls, only the broth, but you can find a recipe on a box of maztoh meal. They are usually straight forward.
Prep Time 10 minsCook Time 1 hr 15 minsTotal Time 1 hr 25 mins
Ingredients:
1 Whole Raw Chicken (About 3 Pounds)
10 cups Cold Water
1.50 tbsp Kosher Salt
2 Onions, peeled and cut in half
5 Large carrots, peeled and cut into chunks
3 Stalks of celery, cut in chunks
4 Parsnips, peeled, cut in chunks
1 Small bouquet of dill, washed and tied together with an elastic
1.75 cups Fine Egg noodles
2 Dozen Matzoh Balls (recipe not included can make from a matzoh meal box)
Directions:
1 Place whole raw chicken at the bottom of the pot. Cover with cold water until the top is immersed. Add in salt.
2 Add in onions, carrots, celery and parsnips.
3 Bring water to a boil with lid.
4 Skim the foam from the top (comes from the chicken). Turn heat down to a strong simmer with the lid on.
5 Let simmer for 45 minutes. Add in dill and cover again. Let simmer for another 15 minutes.
6 Remove chicken and soup is ready!
7 (You can remove meat from bones and add back into the soup for “chicken in a pot”).
8 Serve with egg noodles and matzoh balls.
Ingredients 1 Whole Raw Chicken (About 3 Pounds)
10 cups Cold Water
1.50 tbsp Kosher Salt
2 Onions, peeled and cut in half
5 Large carrots, peeled and cut into chunks
3 Stalks of celery, cut in chunks
4 Parsnips, peeled, cut in chunks
1 Small bouquet of dill, washed and tied together with an elastic
1.75 cups Fine Egg noodles
2 Dozen Matzoh Balls (recipe not included can make from a matzoh meal box)
Directions 1 Place whole raw chicken at the bottom of the pot. Cover with cold water until the top is immersed. Add in salt.
2 Add in onions, carrots, celery and parsnips.
3 Bring water to a boil with lid.
4 Skim the foam from the top (comes from the chicken). Turn heat down to a strong simmer with the lid on.
5 Let simmer for 45 minutes. Add in dill and cover again. Let simmer for another 15 minutes.
6 Remove chicken and soup is ready!
7 (You can remove meat from bones and add back into the soup for “chicken in a pot”).
8 Serve with egg noodles and matzoh balls.
