Kosher Chicken Soup with Matzo Balls

Name: Kosher Chicken Soup with Matzo Balls
Prep time: 14 h
Cook time: 14 h
Total time: 14 h
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 3 carrots, cut into chunks; 2 stalks celery, cut into chunks; 4 eggs; 2 Tbsps chopped fresh basil; 1 bunch fresh dill; 1 Tbsp chopped fresh parsley; 0 teaspoons ground black pepper; 237 milliliters matzo meal; 1 teaspoon salt; 79 milliliters vegetable oil; 3 liters water; 3 liters water, or as needed; 1 kgs whole chicken, cut up; 2 smalls yellow onions, diced

Kosher Chicken Soup with Matzo Balls requires roughly 14 hours from start to finish. One portion of this dish contains approximately 18g of protein, 22g of fat, and a total of 348 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. It works well as an inexpensive main course for Autumn. Head to the store and pick up basil, eggs, water, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a dairy free diet.

Instructions

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.

Ingredients you will need

Bay Leaves

Carrot

Whole Chicken

Celery

Onion

Water

Dill

Soup

Equipment you will use

Stove

Pot

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.

Ingredients you will need

Chicken Meat

Vegetable

Meat

Broth

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.

Ingredients you will need

Bay Leaves

Carrot

Whole Chicken

Celery

Onion

Water

Dill

Soup

Equipment you will use

Pressure Cooker

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

Ingredients you will need

Chicken Meat

Vegetable

Whole Chicken

Broth

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.

Ingredients you will need

Vegetable Oil

Black Pepper

Matzo Meal

Parsley

Basil

Egg

Salt

Wrap

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Matzo

Water

Salt

Equipment you will use

Pot

Skim the fat off the chilled chicken broth and place broth in a pot over medium heat.

Ingredients you will need

Broth

Equipment you will use

Pot

Add salt to taste and the reserved cooked chicken, if desired (see Cook's Note).