Saucepan@saucepan · Shared this recipeFollowMediterranean · soupClassic Matzo Ball Soup (Jewish Penicillin)A rich homemade chicken soup with light, fluffy matzo balls, often called Jewish penicillin for its comforting, healing qualities.total3 hrprep1 hrcook2 hrservings8Original recipe on thelemonbowl.comKeep this recipeAdd a copy of Classic Matzo Ball Soup (Jewish Penicillin) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients8 servingsBack to 8 servings1 whole chicken 4-5 pounds2 carrots, peeled and cut in thirds5 celery ribs and leaves, cut in thirds6 clove garlic, smashed whole skin removed1 large yellow onion, quartered outer layer removed1 tbsp chicken base, dissolved in 1/2 cup boiling water1 tbsp kosher salt1 tsp pepper10 tbsp parsley sprigs, 1 dried parsley2 tsp fresh thyme, or 1 teaspoon dried thyme1 box Manischewitz Matzo Ball Mix4 large eggs0.25 cup oil or chicken fat, schmaltzfresh or dried chives, optional garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Place all of the chicken stock ingredients (whole chicken through thyme) in a large stock pot and cover with water. Bring to a boil then reduce heat to a simmer.2Step 2: Remove lid and let the stock simmer on low until the chicken falls off the bones - about one hour.3Step 3: Check for seasoning and adjust accordingly with more salt, pepper or herbs to taste.4Step 4: Remove from heat and let cool. Refrigerate stock overnight so that you can easily scrape off the fat from the chilled soup in the morning. In the morning, scrape off fat layer from the top while soup is still cold.5Step 5: Reheat stock over medium heat until warmed through. Taste for seasoning and adjust accordingly.6Step 6: To strain, place a large mesh colander over another large stockpot and strain stock.7Step 7: Prepare according to package instructions, usually mixing the matzo ball mix, eggs, and oil into a dough.8Step 8: Take about a tablespoons worth of dough and roll into a ball. The key to fluffy, perfect balls is to cook them in a wide, deep soup pan so that the balls have space to expand. It doesn't need to be as deep as it needs to be wide.9Step 9: Ladle hot chicken broth into a bowl and add one or two matzo balls. Sprinkle with chives to serve. If you kept the chicken meat from making the stock, you can add that to the soup as well.getsaucepan.com/r/832e52e5-a2f2-4af6-9221-d10bbc2915ee · Original: https://thelemonbowl.com/matzo-ball-soup-recipe/
