Matzo Ball Soup

By commercecook

This soup is best left simmering on the stove for several hours in an uncovered stock pot.
Although you can start with water, I find that mixing several kinds of canned or boxed chicken broth gives a very deep chicken flavor.
And, yes, you add the bones back into the broth after the chicken is cooked.

Ingredients

• 1 3-4 pound roasting chicken (not a fryer)
• 4 stalks celery with leaves, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 3 cloves garlic, peeled
• 4 sprigs parsley
• 3 sprigs dill
• 1 large College Inn chicken broth box, 2 cans Manischewitz chicken broth (1 salted, 1 unsalted), 1 large Kitchen Basics box chicken stock (unsalted)

Details

Servings 10

Preparation

Step 1

Rub chicken inside and out wth about 2 tablespoons kosher salt. Allow to stand for 15 minutes, then rinse well in cold water. Cut chicken into parts.
Place chicken in large stock pot and add chicken broths (or water) to cover by 3 inches. Place over high heat and bring to a boil. Skim off impurities that rise during the first 15 minute of boiling. I use a very small strainer to do this.
Add remaining ingredients. Reduce heat to simmer until chicken is cooked, about 45 minutes more.
Carefully remove chicken from pot and take meat from bones, reserving meat for another use or to add to the finished soup.
Return the bones to the pot of broth and simmer for several hours, uncovered.
Strain through a cheesecloth. Cool broth, then refrigerate until fat rises to the top.

The soup can now be frozen.