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Passover Chicken Soup With Matzo Balls
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Neck and wings give a deliciously rich broth, but you can use other chicken parts, if you like. Matzo balls can be prepared about 2 days ahead and stored in their cooking liquid in a covered container in the refrigerator. All ingredients must carry the “kosher for Passover” designation.
-- Rianne Buis, for the Journal-Constitution
Hands on time: 30 minutes Total time: 2 hours Serves: 6
Ingredients:
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FOR THE STOCK:
2 1/2 to 3 pounds chicken pieces (neck, wings, thighs), or 1 whole chicken
1 large ripe tomato
1 onion, halved
Salt
Freshly ground pepper
5 celery ribs, chopped
4 carrots, cut in pieces
4 white potatoes, cubed
Chicken broth
1 bunch chopped flat-leafed parsley
1 bunch chopped fresh dill
4 to 5 tablespoons freshly chopped cilantro, optional
FOR THE MATZO BALLS:
2 eggs, separated
1/2 cup matzo meal
1 tablespoon vegetable oil
Salt
Instructions:
To prepare the soup:
In a large stockpot, bring chicken or chicken parts, tomato, onion, salt and pepper and about 2 1/2 quarts of water to a simmer. Cook over low heat for about 45 minutes. Add celery, carrots and potatoes and cook on low heat for another 45 minutes or until vegetables are tender.
Meanwhile, prepare the matzo balls:
Beat the egg whites until stiff. Fold in the lightly beaten yolks, then the matzo meal, oil and salt to taste. Mix gently until well-combined. Chill, covered, for 15 to 20 minutes. Using your hands, roll the matzo mixture into 1-inch balls. Drop them in a saucepan of boiling salted water. Simmer for about 20 minutes. Remove with a slotted spoon.
Discard tomato and onion from the stock. Taste the soup, and add salt and pepper or chicken broth. Add the matzo balls to the soup . Sprinkle the soup with the parsley, dill and cilantro. Serve immediately.
In a large stockpot, bring chicken or chicken parts, tomato, onion, salt and pepper and about 2 1/2 quarts of water to a simmer. Cook over low heat for about 45 minutes. Add celery, carrots and potatoes and cook on low heat for another 45 minutes or until vegetables are tender.
Meanwhile, prepare the matzo balls:
Beat the egg whites until stiff. Fold in the lightly beaten yolks, then the matzo meal, oil and salt to taste. Mix gently until well-combined. Chill, covered, for 15 to 20 minutes. Using your hands, roll the matzo mixture into 1-inch balls. Drop them in a saucepan of boiling salted water. Simmer for about 20 minutes. Remove with a slotted spoon.
Discard tomato and onion from the stock. Taste the soup, and add salt and pepper or chicken broth. Add the matzo balls to the soup . Sprinkle the soup with the parsley, dill and cilantro. Serve immediately.
Nutrition:
Per serving: 324 calories (percent of calories from fat, 28), 25 grams protein, 32 grams carbohydrates, 4 grams fiber, 10 grams fat (2 grams saturated), 128 milligrams cholesterol, 151 milligrams sodium.
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