| Chicken Soup with Loads of Vegetables and Matzah
Balls (Episode 21)
4 quarts water
1 large cut-up chicken, preferably stewing or large roaster
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
1 parsley root (optional)
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
1 rutabaga, peeled and quartered
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 carrots, peeled and left whole
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill
1 teaspoon pepper
- Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.
- Add the marrow bones, onions, parsnips, parsley root, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer for 2 1/2 hours, adjusting the seasoning to taste.
- Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat in to bitesize chunks. Refrigerate. Remove the fat from the soup.
- Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minute or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or clos (matzah) balls.
Yield: about 10 servings (M)
Tip: Make a chicken salad with the remaining chicken pieces. If you want a lighter-colored soup, peel the onions and remove the chicken as soon as the water boils, throw out the water, put in new water, add the chicken again with the remaining ingredients, and proceed as above.
For the Matzah Balls:
4 large eggs
2 tablespoons chicken fat or vegetable oil
1/2 cup seltzer, club soda, or chicken broth
1 cup matzah meal
Salt and freshly ground pepper to taste
- Mix the eggs well with a fork. Add the chicken fat or oil, soda water, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
- Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.
- Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes or until soft.
Yield: about 12 large, soft matzah balls (M)
Tip: Joan often makes chicken soup and matzah balls ahead. After cooking the matzah balls she just places them in the warm soup, which she then freezes. The liquid keeps them fluffy. Defrost the soup, reheat, and serve. If you like them more al dente, use large eggs and cook a shorter time.
Note: To reduce the cholesterol in this recipe, use 2 egg whites and 2 whole eggs as well as canola oil.