Matzoh Ball Soup

    From scratch. And yummy.

    Comments and faves

    1. ★

      der hundeliebhaber added this photo to her favorites. (50 months ago)

    2. der hundeliebhaber (50 months ago | reply)

      that's looks delicious.

    3. brandi666 (50 months ago | reply)

      thanks!!! I skimmed the fat off and everything, usually, I just let it stay.

    4. jimmy0x52 (44 months ago | reply)

      Can i get the recipe?

    5. ★

      grrrrr123 added this photo to his favorites. (41 months ago)

    6. brandi666 (41 months ago | reply)

      Recipe:

      Take a raw whole KOSHER chicken and put it in a pretty, damn large pot. You want to use Kosher because the koshering process for chicken includes brining and then the bird is nice and salted for you. Good stuff. Okay... then you want to add a small bunch of carrots, whole. a couple of parsnips, a handful of dill (fresh and whole), one onion cut in half, and a teeny bit more salt. Don't go overboard on the salt because the broth will become more salty as the chicken cooks and leeches out the salt from the brine.

      Cover this whole mess with water and start warming it over middle heat. I never allow it to come to a boil, so it never needs too much skimming and you get a lovely, clear broth. When it gets to a very low boil, I drop the heat to simmer. I usually simmer for a good 4 hours.

      When it's all done, I strain the soup into another receptacle and let the chicken and whatnot cool down. I generally pick the chicken and put it into a second container -- same with the carrots and parsnips, which I cut up into smaller pieces. I toss the onion because it gets slimified.

      For the balls, I use the box mix, using schmaltz instead of oil and boil them in the homemade soup until they are perfectly hard and yummy.

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