This time I made extra large matzoh balls and only serve one per person, that’s all that will fit in the bowl! When cooking, give these matzoh balls a lot of room in the pot, and cook a little longer than usual.
Chicken Soup: Put one whole cut up chicken in a pot of filtered cold water, bring to a boil, skim the surface, and adjust heat to low. Cooking on too high heat will give you a cloudy soup. Add a teaspoon of whole peppercorns, and rough chopped onion, carrots, celery and a bunch of parsley. Cook for two hours.
Turn off the heat. Remove all the solids with tongs and a slotted spoon. Discard the vegetables. Add finely sliced celery, carrots, scallions, minced parsley and dill to the hot soup. Adjust seasonings, for a flavor boost, try adding Better Than Bouillon Chicken Base instead of salt. The thinly sliced vegetables will cook to al dente in the hot soup.
Shred the chicken by hand.
Matzoh Balls: Blend two large eggs with 2 tablespoons of good olive oil, then add one package of matzoh ball mix, minced parsley and dill. Chill for 15 minutes.
Make 10 balls per package for medium-large sized balls, and 5 for extra large balls. Cook the matzoh balls in a covered pot with the water at a moderate boil. Package instructions say to cook at a simmer. I think a moderate boil gives you fluffier balls. And peeking lets the steam out, so don’t peek!
Lori Lynn’s Matzoh Ball Secrets: Use Good Olive Oil, Add Fresh Dill and Parsley, Moderate Boil, Don’t Peek.
After about 23 minutes, we have delicious fluffy matzoh balls!
Put the shredded chicken at the bottom of a soup bowl, add a matzoh ball, then ladle the hot soup over the top.
Happy New Year!
Ma – this Chicken Soup is for you…