Kosher Chicken Soup with Matzo Balls
Kosher Chicken Soup with Matzo Balls might be just the main course you are searching for. This recipe serves 8. One serving contains 348 calories, 18g of protein, and 22g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. It is perfect for Autumn. It is a good option if you're following a dairy free diet. If you have bay leaf, ground pepper, celery, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 14 hours.
To make the soup on the stovetop, combine chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts water in a large pot. Bring the water to a boil, reduce the heat, and simmer, partially covered, for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops.
Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth, cool, and refrigerate overnight. When chicken is cool enough to handle, remove the chicken meat from the bones, and chop or shred the meat; cover and refrigerate.
To make the soup in a pressure cooker, add chicken, onions, celery, carrots, dill, bay leaf, and water to the pressure cooker as directed in step 1, seal the pressure cooker, and bring it up to full pressure. Reduce the heat, maintaining full pressure, and cook for 30 minutes. Allow the pressure to drop naturally.
Remove chicken and vegetables from broth. Strain the broth; discard vegetables. When chicken is cool enough to handle, remove chicken meat from bones as directed in step
Combine vegetable oil, eggs, basil, parsley, 1 1/2 teaspoons salt, and black pepper in a bowl; mix well. Stir in the matzo meal, cover the bowl with plastic wrap, and refrigerate 1 hour.
Bring at least 3 quarts of water, or as needed, and 1 teaspoon salt to a boil in a large pot. Using wet hands, gently shape the matzo mixture into balls about 2 inches across and drop them in the boiling water. Simmer for 20 minutes.
Skim the fat off the chilled chicken broth and place broth in a pot over medium heat.
Add salt to taste and the reserved cooked chicken, if desired (see Cook's Note).
Transfer the cooked matzo balls to the chicken soup and heat to serve.