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 kellymoon44_7173764
Ashland, OR
on November 06, 2011
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Oops, I meant Jewish not Jewush: Also, I forgot to add that I cooked the noodles seperatly and added them to the bowls before ladeling in the soup. I know how soggy these noddles get when sitting in liquid and I knew my little family couldn't finish in one sitting. Stored noodles and soup seperately in fridge.
By juliebabb
San Diego, CA
on July 28, 2011
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I add just a bit of ground ginger to the matzo mix.... LOVE this recipe!!!
By ritaflinda_10368976
Coral Springs, FL
on May 26, 2011
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For those who had a problem, I'm sorry. The amt. of salt depends upon the amount of water in the pot. Add a T of salt. If it needs more, add more. I use approximately 4 T of salt when I make a big pot of soup but I don't know the size of your pot. The judges didn't have a lot of chicken in their soup is because I didn't put a lot in there but I could have. There was plenty in the pot. If you want more chichen in your soup, the 5 pound chicken will yield plenty of meat. It takes 20 min. for the matzo ball mixture to sit at room temp. before you are ready to place it in the rapidly boiling soup. It sets immediately once it hits the water. Some flakes of the matzo balls might fall off but that just makes the soup taste better. The matzo balls from the deli boil in water & then removed before placing in the soup. The deli leaves the little flakes in the water.You don't see them. I'd rather eat it with the soup.
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