- 1 soup chicken (4-5 lbs) cut in to quarters
- 31/2 quarts of water 2 onions (cut in half)
- 1 tablespoon of salt 2-3 carrots 3 stalks of celery
- 1 tablespoon dry dill (0r 2 sprigs of fresh dill)
- 3-4 sprigs of parsley Clean chicken. Rinse in water and salt.
Combine with 3 quarts of water and onions in large stock pot. Bring to a boil,cook over medium/low heat for about 1 1/2 hours. Add remaining ingredients. Cover and cook over low heat for 1 hour more. Let stand, refrigerate overnight.
Next day: Skim off and discard chicken fat. Heat over low heat until lukewarm. Remove chicken and set aside. Remove remaining ingredients (keeping all broth in the pot) and discard. Stain remaining soup into a smaller pot. Add salt and pepper to taste. Continue to heat on medium heat and serve.
- 5 tablespoons (level) of either chicken fat or vegetable oil
- 5 extra large eggs, beaten
Combine with 5 tablespoons of seltzer water and mix. In a separate bowl, combine the following dry ingredients:
- 1 1/4 cup matzo meal (unsalted and do not get matzo ball mix)
- 1 level teaspoon of salt
- 1/8 teaspoon of pepper
Mix dry ingredients into egg mixture. Cover and refrigerate overnight (best – if pressed for time, refrigerate for as long as you can) In a large pot add water and salt. Bring to a boil. Make the matzo balls and drop in the boiling water. Cook at full boil for 30-45 minutes. Add to your soup and serve. This is an elegant and lovely soup. I have made this and added noodles and chicken and sliced carrots. The carrots and noodles will cook quickly and the broth is wonderful. The chicken you have already cooked.