Matzo Ball Soup (to Make Grandma Proud)
Serves: 6 to 8
Sharing traditions — You don’t have to be Jewish to enjoy some delicious foods that are a traditional part of Passover meals. Enjoy the following recipe using matzo, an unleavened cracker, and a variety of fruit and nuts as fine accompaniments to any spring meal.
- 1 box matzo ball soup mix Add to list
- 2 quarts chicken stock Add to list
- Salt and pepper to taste Add to list
- 1 bunch Italian parsley, rough chopped, stems reserved Add to list
- 5 stems fresh thyme Add to list
- 1 teaspoon fennel seeds Add to list
- 3 cloves garlic, peeled and smashed Add to list
- 1 pinch red pepper flakes Add to list
- 1 whole chicken, 3 to 4 pounds, breast meat cut off and reserved, legs, thighs and wings used Add to list
- 1 onion, diced Add to list
- 2 medium carrots, cut in rounds Add to list
- 4 celery stalks, sliced Add to list
- 1/2 cup diced fennel bulb (optional) Add to list
To make matzo balls, follow the directions on the package. Roll them out and reserve in the refrigerator until ready to cook.
Heat the chicken stock over medium-high heat. Add a pinch of salt and pepper, parsley stems, thyme, fennel seeds, garlic and red pepper flakes. Add the chicken legs, wings and thighs (bone-in) to the stock and cook, gently simmering, with the lid slightly ajar. After 30 minutes, add the breast meat and cook for another 10 minutes until cooked through. Strain the chicken out of the broth and set aside to cool.
Reheat the strained broth over medium-high heat, then add onion, carrot, celery, optional fennel and matzo balls. Cover the pot and cook at a gentle simmer for approximately 30 minutes, until the matzo balls are cooked through and fluffy.
Pull the chicken meat off the bone. Add the shredded chicken and parsley to the soup and season to taste.
Recipe by, PCC Cooks instructor
Source: Sound Consumer April 2008