MATZO BALL SOUP

By á-825

Ingredients

• 3 beaten eggs
• 1 C matzo meal
• 1/4 C shortening, melted
• 1/2 tsp salt
• 1/3 C cold water
• 4 to 4 1/2 lbs chicken pieces
• 2 qts cold water
• 2 carrots, cut up
• 1 medium onion, cut up
• Leaves with stems of 1 bunch celery or 2 celery stalks, cut up
• 1/2 C lightly packed fresh parsley
• 1 clove garlic, halved
• 1 tsp salt
• 1/2 tsp pepper

Preparation

Step 1

1. For matzo ballls. In a medium bowl combine the eggs, matzo meal, shortening and salt. Add enough of the 1/4 C water to make a stiff batter (mixture thickens some as it stands) Cover, chill while broth cooks.
2. Prepare the chicken broth. Rinse chicken pieces. In a large kettle, combine chicken pieces and the 2 qts water. Cover, bring to boiling. Add carrots, onion, celery, parsley, garlic, salt and pepper. Heat to boiling, reduce heat. Cover and simmer for 1 hr or till chicken is very tender. Reserve meat from chicken pieces for another use, discard vegetables. Strain broth and skim off any fat.
3. Meanwhile, with your moistened hands, form matzo batter into sixteen 1 1/2 inch balls. Carefully drop the matzo balls into boiling, lightly salted water in a large pan. Cover and simmer for 30 minutes.

Reheat broth - place broth and matzo balls in bowls.