Classic and perhaps most beloved of all Passover dishes, matzo balls (dumplings) served in chicken soup!
Course: Soup
Cuisine: Jewish
Servings: 6
Ingredients
CHICKEN SOUP:
1(4-5 lb.)chickencut up, skin on
4lg.celery stalkscut into 1-inch pieces
4lg.carrotspeeled, cut into 2-inch chunks
1med.yellow onionpeeled and quartered
3sprigs freshparsley
3sprigs freshdillplus more for garnish
Salt and pepperto taste
MATZO BALLS:
4lg.eggs
4T.schmaltz(rendered chicken fat) coconut oil or vegetable oil
1c.matzo meal
1/4c. freshparsleydill or cilantro, chopped
2tsp.salt
1/4c.chicken stock
12 c.salted water
Instructions
CHICKEN SOUP: Rinse the chicken with cold water and place in a large pot. Cover with water and bring to a boil over high heat, skimming off bubbling foam as it forms.
Add celery, carrots, onion, herbs, salt and pepper to taste. Reduce heat and simmer, half-covered for at least 45 minutes, or until the chicken comes away from the bone easily.
Using tongs remove chicken to a plate. Remove skin and discard. Shred chicken with a fork. Cover and refrigerate until ready to use.
Using a slotted spoon, remove celery and carrots to a cutting board; cut into smaller pieces. Discard onion. Place veggies into a bowl; cover and refrigerate until ready to use.
Pour stock through a strainer to get a clear broth. Allow to cool. When broth has completely cooled, skim off the fat (schmaltz) and save for the matzo balls.
MATZO BALLS: In a mixing bowl, whisk together 4 eggs and 4 tablespoons chicken fat. Stir in the matzo meal and salt. Add 1/4 chicken stock. Cover and refrigerate for at least 3 hours or overnight.
Form the matzo dough into balls the size of walnuts.
Bring a pot of salted water to a boil. Add the matzo balls, cover, and cook for 20 minutes (don't peek!).
Meanwhile, in a separate pot, bring the chicken stock back to a simmer. Add chicken and veggies. Remove matzo balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving.