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Source: The Working Family's Cookbook

Matzoh Ball-Chicken Soup
A wonderful and traditional Passover soup!
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Serves: 8
Prep Time: 30 minutes
Cook Time: 3 hours
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For broth
3 1/2 pounds chicken
12 cups water
1 onion, unpeeled, halved
2 stalks celery, chopped
1 carrot, chopped
2 bay leaves
6 black peppercorns
For Matzoh Balls
2 eggs
1 1/2 tablespoons chicken fat
2/3 cup matzo meal
1/4 teaspoon salt
2 tablespoons chopped parsley
2 tablespoons chicken broth




Remove the giblets from the chicken and rinse thoroughly. Rinse the chicken inside and out. Put the chicken and the giblets, except the liver in a large pan and add the water. Add the onion, celery, carrot, bay leaves and peppercorns. Bring to a boil, reduce the heat and simmer for 2 1/2 to 3 hours, skimming off the foam and fat that rises to the surface. Chill for 4 hours until a semisoft layer of fat has formed. Reserve 1 1/2 tablespoons of the fat for the matzoh balls.
Reheat the broth and strain it through a colander into a large saucepan. Discard the chicken bones and skin, the vegetables, bay leaves and peppercorns. Reserve the cooked chicken meat for another meal.
To make the matzoh balls, combine the eggs and chicken fat in a small bowl and stir until well blended. Stir in the matzoh meal, salt and parsley. Add the 2 tablespoons of chicken broth and stir until just combined. Chill the mixture for at least 30 minutes.
Pour about 6 cups of water into a saucepan and bring to a boil. Put the chicken broth over low heat and bring to a gentle simmer. Form the chilled matzoh mixture into 12 balls by rolling between the palms of your hands. Slide the balls into the boiling water, four at a time, and cook for about 2 minutes or until they rise to the surface. Remove the remaining matzoh balls in the same way. Place matzoh balls in simmering chicken broth.





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