Kosher Chicken Soup with Matzo Balls

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Description

Delicious herbs fill the matzo balls with great flavor, and the long-simmered soup is so good. If you make it in a pressure cooker, the chicken soup can be ready in 45 minutes.

Ingredients

  • 1 (2 1/2 to 3 pound) whole chicken, cut up
  • 2 small yellow onions, diced
  • 2 stalks celery, cut into chunks
  • 3 carrots, cut into chunks
  • 1 bunch fresh dill
  • 1 bay leaf
  • 3 quarts water
  • ⅓ cup vegetable oil
  • 4 eggs
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 cup matzo meal
  • 3 quarts water, or as needed
  • 1 teaspoon salt

Instructions

  1. To make the soup on the stovetop
  2. combine chicken
  3. onions
  4. celery
  5. carrots
  6. dill
  7. bay leaf
  8. and 3 quarts water in a large pot. Bring the water to a boil
  9. reduce the heat
  10. and simmer
  11. partially covered
  12. for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops.
  13. Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth
  14. cool
  15. and refrigerate overnight. When chicken is cool enough to handle
  16. remove the chicken meat from the bones
  17. and chop or shred the meat; cover and refrigerate.
  18. To make the soup in a pressure cooker
  19. add chicken
  20. onions
  21. celery
  22. carrots
  23. dill
  24. bay leaf
  25. and water to the pressure cooker as directed in step 1
  26. seal the pressure cooker
  27. and bring it up to full pressure. Reduce the heat
  28. maintaining full pressure
  29. and cook for 30 minutes. Allow the pressure to drop naturally. Remove chicken and vegetables from broth. Strain the broth; discard vegetables. When chicken is cool enough to handle
  30. remove chicken meat from bones as directed in step 2.
  31. Combine vegetable oil
  32. eggs
  33. basil
  34. parsley
  35. 1 1/2 teaspoons salt
  36. and black pepper in a bowl; mix well. Stir in the matzo meal
  37. cover the bowl with plastic wrap
  38. and refrigerate 1 hour.
  39. Bring at least 3 quarts of water
  40. or as needed
  41. and 1 teaspoon salt to a boil in a large pot. Using wet hands
  42. gently shape the matzo mixture into balls about 2 inches across and drop them in the boiling water. Simmer for 20 minutes.
  43. Skim the fat off the chilled chicken broth and place broth in a pot over medium heat. Add salt to taste and the reserved cooked chicken
  44. if desired (see Cook’s Note). Transfer the cooked matzo balls to the chicken soup and heat to serve.

Prep Time: 40 mins

Cook Time: 5 hrs 20 mins

Total Time: 14 hrs

Servings: 8

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