Food Network: Matzoh Ball Soup

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Matzoh Ball Soup
Recipe courtesy of Joan Nathan

Ingredients
Chicken Soup:
1 (5 or 6 pound) hen
2 large celery stalks with leaves, chopped
2 large carrots, sliced in big chunks
1 onion, quartered
3 sprigs parsley
3 sprigs fresh dill (or 1 teaspoon dried)
Salt and pepper, to taste

Matzoh Balls:
4 eggs, lightly beaten
4 tablespoons chicken fat (from the above soup)
1 cup matzoh meal
2 teaspoons salt
1/4 cup hot water

12 cups salted water

Directions
Wash the chicken with water and place in 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 and simmer, half-covered at lower heat, for at least 45 minutes,
until the chicken seems done. The chicken will come away easily from the bone. Pour soup through
strainer to get a clear broth. Let cool. When broth has completely cooled, skim off the fat and
save for the matzoh balls.

In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal and
salt. Add 1/4 hot water. Cover and refrigerate for at least 1 hour. Form the matzoh dough into
balls the size of walnuts. Bring the salted water to a boil. Add the matzoh balls, cover, and
cook for 20 minutes (don't even peek!). Bring the chicken broth to a simmer. Remove matzoh balls
from hot water with a slotted spoon and add to the simmering chicken broth just a