Warm Up With Chicken Matzo Ball Soup
Time for another great recipe from Chef Bob Dillon from The Sail Loft Restaurant in Padanaram, this week Chef Dillon is sharing his Chicken Matzo Ball Soup recipe. It looks like it is going to be delicious!
Chicken Matzo Ball Soup; Serves 8
1 Box of Matzo Ball Mix. Follow the instructions.
( However I add a 1/2 c of the fresh chopped parsley to the recipe.)
6 bone in, skin on chicken thighs
2 bone in skin on chicken breasts
5 medium Spanish onions
1 bunch celery
8 medium carrots
1c rough cut Italian flat leaf parsley
2T chicken boulion
1t fresh cracked black pepper
In a two gallon stock pot, add all of the chicken and fill with cold tap water.(Never use hot water when cooking.) Bring to a boil and then simmer on medium heat for 2 hrs uncovered.
Skim the fat off of the top of the stock and reserve for the matzo balls. Remove the chicken and set aside to cool. Add to the stock the onions, carrots, celery, black pepper and boulion. simmer till the vegetables are tender. (approx twenty minutes) remove the bones and skin from the chicken and add the meat back to the pot and bring back to a simmer and add the fresh parsley.
While the soup is coming back to a simmer prepare the Matzo Ball Recipe.When the soup is simmering add the chilled Matzo Ball mixture to the top of the soup in 2T balls cover and simmer gently for 30 mins. The addition of the Matzo Balls turns this wonderfull soup into a filling meal.
When making any soup it is as easy to make two gallons as it is to make one. You can freeze most soups in small batches for later use or do as I do and drop a gallon off at an elderly nieghbors house or a family in need. You will become an instant hero.