JEWISH CHICKEN SOUP

By BobD

Ingredients

• 10 SERVINGS
• PEARL NATHAN'S CHICKEN SOUP
• 5 chicken leg quarters
• 2 stalks celery in 2-inch chunks
• 2 carrots, peeled and in chunks
• 1 large onion, peeled and quartered
• 1 parsnip, peeled and in chunks
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• Salt and pepper to taste
• 4 ounces escarole
• Matzo balls (see recipe).

Details

Servings 10

Preparation

Step 1

Place 16 cups water in a deep pot over medium heat.

Add chicken legs, skimming off foam that accumulates on surface. Simmer slowly, uncovered, for 2 hours.

Add celery, carrots, onion, parsnip, dill and parsley. Continue cooking on low heat for 1 1/2 to 2 hours more.

Strain soup, and season to taste with salt and pepper. Refrigerate overnight.

The next day, skim off solidified fat (save for matzo balls), bring to a boil, and add escarole and matzo balls. Serve.

MATZO BALLS

3 tablespoons chicken fat or marrow

6 large eggs, well beaten

1 teaspoon salt

1/4 teaspoon grated nutmeg

1 1/4 cups matzo meal

1 tablespoon chopped parsley.

In a bowl, mash chicken fat.

Add eggs, salt and nutmeg, then matzo meal and parsley. Mix well, and refrigerate overnight.

The next day, bring a pot of salted water to a boil and have a bowl of cold water nearby.

Remove matzo meal mixture from refrigerator.

Dip your hands in cold water and mold a heaping teaspoon of matzo mix into a ball.

Drop ball into water.

If ball does not hold together in water, add a bit of matzo meal.

Repeat with remaining mix.

Cover and simmer for at least 20 minutes or until done.

Remove with a slotted spoon, and add to chicken soup.

Yield: about 24 matzo balls.