Ingredients
- 1(4 to 5) pound chicken
- 2 to 3 quarts water
- Salt and pepper, to taste
- 1 parsnip
- 1 onion, sliced
- 2 carrots
- 3 stalks celery
- 3 parsley sprigs
- 1 dill sprig
Directions
Place chicken in water and season with salt and pepper. Bring to a boil. Skim fat that rises to top with large spoon. Repeat 2 more times or as needed. Add vegetables and herbs. Cover and let simmer for 3 hours.
Matzo Balls:
- Skin of 1/2 chicken (to render 1/4 cup fat)
- 1 onion, cut in half
- 4 eggs, lightly beaten
- 1 cup matzo meal
- Salt, to taste
- Pepper, to taste
- 1 tablespoon seltzer
- 1 tablespoon chicken broth
Place chicken skin and onion in a saute pan over low heat. Render fat out of chicken skin. Strain and reserve fat. Discard solids. (Fat can be refrigerated up to 1 week). Lightly beat eggs then add chicken fat. Stir in matzo meal. Season with salt and pepper and mix well. Add seltzer and chicken broth. Stir in, but don't overwork batter, as that will cause tough and chewy matzo balls. Cover mixture and refrigerate 30 minutes to 2 hours. Form into 2-inch balls. Drop softly with slotted spoon into chicken soup or salted water. Bring to boil. Cook 30 to 40 minutes, covered tightly (no peeking.) Serve in strained chicken soup or broth.
Yield: 8 balls
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By keribond
portland or
on April 17, 2011
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thanks, these came out really well.
By bluemagoo84_5696410
Poughkeepsie, NY
on March 09, 2009
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For the longest time, I have been trying to make matzo balls the way my grandmother used to make them. I finally nailed it with the broth, much thanks to this recipe. They come out nice and soft, the seltzer helps a lot. A few tips that most recipes for matzo balls leave out that are absolutely important: 1 When making the matzo balls, try not to handle tham too much, don't pack them too tight, this will cause them to come out firm and chewy (not good and think of it as pie crust, use cold hands. When the matzo balls are boiling, under no circumstances should the lid be lifted, keep them covered the entire duration, at least 40-45 minutes, if you go by the recipe on the back of the matzo meal, it tells you only about 20. Its like cooking rice, don't lift the lid, be gentle, and use cold hands!
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