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Classic Chicken Soup with Mini Matzo Balls
Source: Passover Cookery: In the Kitchen With Joan Kekst
Classic Chicken Soup
1 pullet (young hen), about 6 pound, skin and all fat removed
3 pounds extra breast bones, necks, wings or turkey necks
1 clove garlic, cracked
1 large onion, peeled and sliced
4 whole carrots, peeled
3 celery stalks
10 to 12 parsley stems
1 parsnip, peeled
3 bay leaves
5 or 6 white peppercorns
2 inches lemon peel (optional)
9 quarts cold water
6 to 8 fresh carrots, peeled and cut into 1-inch sticks
Kosher salt and white pepper, to taste
Mini Matzo Balls
2 large eggs plus 3 egg whites
Pinch salt
1 1/4 cups matzo meal
2 1/4 teaspoons salt
2 tablespoons club soda
2 tablespoons chicken broth
4 tablespoons vegetable oil
1 tablespoon salt
8 quarts water
Garnish
2 tablespoons minced parsley or
1/4 teaspoon saffron (optional)
For the soup: Cut up chicken and break extra chicken bones; place in large stockpot over medium heat. Toss until meat on bones whitens, about 5 minutes. Add garlic, onion, 4 whole carrots, celery, parsley, parsnip, bay leaves, peppercorns, lemon peel (if using) and water. Slowly bring to a boil, skimming occasionally. Simmer partially covered about 2 to 2 1/2 hours.
Remove chicken when tender; reserve for another use. Strain soup into clean pot. Chill to remove all fat.
Return soup to a simmer. Add fresh carrots. Reduce liquid slightly. Heat thoroughly. Add salt and pepper to taste.
For the mini matzo balls: Beat eggs and egg whites in a medium bowl with a pinch of salt. Stir in matzo meal. Add 2 1/4 teaspoons salt, club soda, chicken broth and vegetable oil. Mix well. Chill 45 minutes.
Add 1 tablespoon salt to 8 quarts of water; boil. Moisten hands. Shape chilled matzo mixture into balls the size of walnuts. Drop the balls into the boiling water and immediately cover. Keep at a rolling boil for 30 minutes. Do not uncover because losing the steam will deflate the matzo balls.
To serve: Pour the chicken soup into individual bowls. Use a slotted spoon to transfer the matzo balls from the boiling water to the warm soup. Garnish with fresh parsley or saffron, if desired.
Makes about 32 servings of 1 cup each.
Per serving: 93 calories; 4 g fat (0.3 g saturated fat; 39 percent calories from fat); 6 g carbohydrates; 38 mg cholesterol; 483 mg sodium; 9 g protein; 1 g fiber
