Ingredients
- 3 large leg-thigh chicken quarters
- 10 cups water
- 4 ribs celery, 2 cut large and 2 diced
- 6 peeled carrots, 3 cut large and 3 diced
- 1 large Spanish onion, cut in half and each half in thirds
- 4 tablespoons kosher salt, or to taste
- 1 teaspoon freshly ground black pepper
- 1 tablespoon granulated garlic powder
- 4 cups chicken stock (1 box) plus more for canola oil
- 4 extra-large eggs
- 1/3 cup canola oil with enough chicken stock to bring it to a total of 1/2 cup liquid
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup matzo meal
- 1/2 pound thin kosher egg noodles
Directions
Put the chicken in a large stock pot. Cover it with water. Add 2 celery ribs which have been roughly cut. Add the carrots which have also been roughly cut. Add the cut onion, salt, pepper, and garlic powder. Bring to a boil and cover. Reduce heat and simmer for 45 minutes. Remove the chicken and allow to cool. With a hand blender, puree the vegetables in the stock. Strain stock through a strainer into another stock pot to remove any bits. Add the box of stock to the new stock and put aside for later.
In a medium bowl, beat the eggs. Add the stock and oil mixture and beat. Add the salt and pepper. Add the matzo meal and blend. Allow to sit on the counter for 20 to 25 minutes.
Remove the chicken from the bones and dice into small pieces. Put aside with the rest of the diced celery and diced carrots.
Bring the stock to a rapid boil. With a tablespoon, scoop matzo ball mixture into the boiling water 1 tablespoon at a time. If you want to roll it in a ball, oil your hands first to prevent the mixture from attaching to your hands. The balls will pop to the top of the stock. Add the chicken and vegetables and cover. Simmer for 10 minutes. Add the noodles and cover for another 5 minutes before serving.
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By havreeman_5695902
Greenville, SC
on December 04, 2012
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I am looking forward to making this again. I found the recipe a few years ago and made it with of course 4T of Kosher salt. I first realized there was too much salt when it caked up on the side of my pot. I scraped a lot of it off but the damage was done. Since then, I've made it with 1T of salt to rave reviews and with Channukah coming this weekend, I'm looking forward to making it again. Although, I really should make this more often. Delicious!
By DASSA'S_IMA
JACKSONVILLE, FL.
on August 20, 2012
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THE FIRSTTIME I MADE THIS SOUP I WAS COOKING AT SCHUL FOR OUR SHABBOS DINNER FOR ABOUT 50 PEOPLE. EVERYONE LOVED IT!!!!! NEVER A DROP LEFT. 4 YEARS LATER THIS IS STILL THE MOST REQUSTED SOUP FOR ME TO MAKE.
I FOLLOW THE RECEIPE EXACTLY EXCEPT I DO NOT ADD CHICKEN STOCK. THE VEGGIES AND SPICES FLAVOR IT VERY NICELY.SALT TO TASTE AND I COOK A WHOLE FRYER TO FLAVOR THE STOCK AND THEN I HAVE LEFTOVER CHICKEN FOR ANOTHER MEAL. ALSO I DO NOT ADD MATZO BALLS AND NOODLE TO THE CHICKEN SOUP AT THE SAME TIME. THANKS FOR THIS DELICIOUS RECEIPE!!
By D.ACEVEDO
Philadelphia, PA
on June 17, 2012
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I love this soup. I love the broth with pureed vegetables. It gives the broth a rich creamy taste. Its definitely worth the little extra effort. I have made it about 5 times so far in the past year. I use the boxed matzo ball mix instead of from scratch. Its easier. My family loves this soup. Its healthy and inexpensive to make. One of the best comfort foods I know.
Read all 16 reviews