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Soup & Stew
8 - 10 servings
20 minutes
2 hours 30 minutes
Chef Andrew Faulkner
2 pounds chicken pieces
10 cups cold water
1 organic yellow onion, chopped
2 ribs organic celery, chopped
1 bay leaf
5 sprigs organic parsley
Salt and pepper to taste
½ pound organic baby carrots
3 eggs
1 cup matzo meal
2 quarters salted water for simmering the matzo balls
3 tablespoons organic parsley, chopped
Combine chicken, water, onion, celery, bay leaf, parsley sprigs and a pinch of salt in a large sauce pan and bring to a boil.
Skim thoroughly. Partially cover and simmer 1½ hours, skimming occasionally.
Add carrots and simmer about 15 minutes or until tender. Add salt and pepper.
Lightly beat eggs in a small bowl.
Add matzo meal and a pinch of salt and pepper and stir with a fork until smooth.
Gradually stir in 2 to 4 tablespoons chicken soup, adding enough so mixture is just firm enough to hold together in rough-shaped balls.
Bring salted water to a bare simmer.
With wet hands, take about 2 teaspoons of matzo ball mixture and roll it between your palms into a ball.
Gently drop matzo balls into simmering water.
Cover and simmer over low heat 30 minutes. Cover to keep them warm until ready to serve.
Discard onion, celery, bay leaf, and parsley sprigs.
Reheat to a simmer. Remove from heat and add chopped parsley.
For each serving, remove 2-3 matzo balls from their cooking liquid with a slotted spoon; add them to soup bowls.
Ladle hot soup over them. Serve hot.
