Chicken Soup (matzo ball soup with chicken)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
SOUP:whole cut up chicken2 large carrots (peeled and cut in half)3 large celery stalks with leaves (cut in half)small turnip (peeled and halved)Bunch of Fresh Dill (stems removed)1 Leek (rinsed very well!!!!)1 large onion (peeled and quartered)Matzo Balls1 Cup streitz matzo meal4 eggs (beaten)4 tbs Butter1/4 cup cold watertsp saltdash of pepper
SOUP:
rinse the chicken and place in a large pot.
fill the pot a little more than halfway with water.
Bring to a rolling boil and then reduce to a slow boil.
For about ten minutes at the slow boil the chicken will release a foam to the top of the water, continue to skim this until the liquid is clear.
Add all the vegetables and again bring water to a rolling boil.
As soon as the water is boiling reduce to a slow boil a little more than a simmer.
Cover and let cook for about an hour to an hour and fifteen minutes.
When the soup is done remove chicken from pot with a slotted spoon (it is verrryyyy tender) place on a flat baking sheet and set aside.
Strain vegetables from water and add to a blender with a little liquid from the pot.
Blend until creamy -***PLEASE cover your top with a towel and hold down while blending liquid is extremely hot NO BURNS PLEASE****
Return to pot and stir.....Ready to serve.
Matzo Balls: makes about 16-18 matzo balls
melt 4 tbs of butter in a small bowl
add 1/4 cup of very cold water to the butter (you don't want to curdle your eggs:)
in a large bowl beat 4 eggs (remove white goo
thats attached to yolk, with a fork)
Add butter water mix to eggs- stir
Add 1 cup of streitz matzo meal
Stir well - cover with plastic and place in fridge for 30 minutes.
Get a large pot of water boiling while the matzo is cooling.
Remove bowl from fridge ( have a cup with icecold water close by)
take a tablespoon of mix and form into small golf sized balls. (they really puff up so no larger than that)
drop in boiling water as you form the ball
dip tbs in water in between balls it will keep it from sticking to your spoon
If any are on the bottom just give a quick stir they will float right up and they wont sink down again.
after you have made all your matzo balls continue to boil for 20 minutes.
They are ready to be put in your soup:)
Chicken:
Preheat oven to 500 degrees
sprinkle salt pepper and garlic salt on chicken
place in oven for 10 minutes about 4 inches from coil.
Eat right away:) This chicken falls off the bone it's amazing
Number of Servings: 6
Recipe submitted by SparkPeople user BOUZIOTIS.
rinse the chicken and place in a large pot.
fill the pot a little more than halfway with water.
Bring to a rolling boil and then reduce to a slow boil.
For about ten minutes at the slow boil the chicken will release a foam to the top of the water, continue to skim this until the liquid is clear.
Add all the vegetables and again bring water to a rolling boil.
As soon as the water is boiling reduce to a slow boil a little more than a simmer.
Cover and let cook for about an hour to an hour and fifteen minutes.
When the soup is done remove chicken from pot with a slotted spoon (it is verrryyyy tender) place on a flat baking sheet and set aside.
Strain vegetables from water and add to a blender with a little liquid from the pot.
Blend until creamy -***PLEASE cover your top with a towel and hold down while blending liquid is extremely hot NO BURNS PLEASE****
Return to pot and stir.....Ready to serve.
Matzo Balls: makes about 16-18 matzo balls
melt 4 tbs of butter in a small bowl
add 1/4 cup of very cold water to the butter (you don't want to curdle your eggs:)
in a large bowl beat 4 eggs (remove white goo
thats attached to yolk, with a fork)
Add butter water mix to eggs- stir
Add 1 cup of streitz matzo meal
Stir well - cover with plastic and place in fridge for 30 minutes.
Get a large pot of water boiling while the matzo is cooling.
Remove bowl from fridge ( have a cup with icecold water close by)
take a tablespoon of mix and form into small golf sized balls. (they really puff up so no larger than that)
drop in boiling water as you form the ball
dip tbs in water in between balls it will keep it from sticking to your spoon
If any are on the bottom just give a quick stir they will float right up and they wont sink down again.
after you have made all your matzo balls continue to boil for 20 minutes.
They are ready to be put in your soup:)
Chicken:
Preheat oven to 500 degrees
sprinkle salt pepper and garlic salt on chicken
place in oven for 10 minutes about 4 inches from coil.
Eat right away:) This chicken falls off the bone it's amazing
Number of Servings: 6
Recipe submitted by SparkPeople user BOUZIOTIS.
Nutritional Info Amount Per Serving
- Calories: 283.7
- Total Fat: 13.8 g
- Cholesterol: 195.4 mg
- Sodium: 577.5 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 2.8 g
- Protein: 15.0 g