SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chicken Soup with Matzo Balls

Makes: 10 servings
Prep 1 hr Cook 2 hrs
Chicken Soup with Matzo Balls
  • 1 4 - 5  pound  roasting chicken
  • 2 1/2  quarts  water
  • 1  cup  chopped onion (2 medium)
  • 1/2  cup  sliced leek (1 large)
  • 1 1/2  cups  sliced celery (3 stalks)
  • 1  tablespoon  salt
  • 1/4  teaspoon  ground black pepper
  • 1  cup  sliced carrot (2 medium)
  • 1  cup  sliced parsnip (2 medium)
  • 4 - 5  parsley sprigs
  • 4  sprigs fresh dill weed or 1/4 teaspoon dried dill weed (optional)
  • 1  recipe  Matzo Balls

1. Place chicken in an 8- to 10-quart pot. Add the water, onions, leek, celery, salt, and pepper. Bring to boiling. Reduce heat; simmer, covered, for 1-1/2 hours or until chicken is almost tender. Add carrots and parsnips; simmer, covered, for 30 minutes more or until chicken and vegetables are tender.

2. Remove chicken from pot. When cool enough to handle remove and discard skin from chicken. Pull meat from bones, discarding bones. Chop meat, reserving 3 cups (cover and chill or freeze any remaining chopped chicken for another use).

3. Using a slotted spoon, remove vegetables from broth; set aside. Strain broth through two layers of 100-percent cotton cheesecloth placed in a colander; discard solids. Skim fat from broth. Return broth and vegetables to pot. Add parsley and, if desired, dill weed; heat through. Serve in bowls with Matzo Balls.

Matzo Balls
  • 1  cup  matzo meal
  • 1  teaspoon  salt
  •  Dash  ground black pepper
  • 4  slightly beaten eggs
  • 1/4  cup  chicken fat
  • 1/4  cup  carbonated water

1. In a mixing bowl combine matzo meal, salt, and pepper. Beat in eggs and chicken fat (schmaltz) until well blended. Stir in carbonated water. Cover and chill for at least 2 hours. With wet hands, shape dough into 1-inch balls. Carefully drop dough into a large pot of gently boiling salted water. Cover; simmer for 30 minutes or until Matzo Balls test done (they should be light and cooked all the way through). Do not uncover pot until end of cooking. Remove carefully with a slotted spoon. Serve in hot Chicken Soup. Makes about 30 balls.

Nutrition Facts (Chicken Soup with Matzo Balls)
  • Servings Per Recipe 10,
  • cal. (kcal) 276,
  • Fat, total (g) 14,
  • chol. (mg) 127,
  • sat. fat (g) 4,
  • carb. (g) 16,
  • fiber (g) 2,
  • pro. (g) 20,
  • vit. A (RE) 361,
  • vit. C (mg) 4,
  • sodium (mg) 451,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Matzo Balls)
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe