Mother’s Matzo Balls with Chicken Soup

A rich and nourishing soup, this is easy to make and quite delicious. Mother’s Matzo Balls with Chicken Soup is an adaptation of the traditional Jewish chicken soup which is supposedly guaranteed to cure all illnesses!4 pints cold water

1 chicken stock cube

2 medium-sized onions, quartered

1 lb. carrots, scraped and coarsely chopped

4 medium-sized tomatoes, blanched, peeled and chopped

3 to

4 parsley sprigs, washed

6 peppercorns

2 teaspoons sugar

1 teaspoon salt

1×2 lb. chicken, with the giblets (excluding the liver)

4 oz. matzo meal

1 teaspoon salt

2 teaspoon black pepper

1 tablespoon finely chopped fresh parsley

2 egg whites, stiffly beaten

2 egg yolks, lightly beaten

1 tablespoon vegetable oil

1 tablespoon warm water

First make the soup. In a large saucepan, bring the water to the boil over high heat. Crumble the chicken stock cube into the water and stir well. Add the onions, carrots, tomatoes, parsley, peppercorns, sugar and salt. Bring to the boil again.

Add the chicken and giblets.

Cover the pan. Reduce the heat to low and simmer for 1 to l hours, or until the chicken is very tender when pierced with the point of a sharp knife.

Remove the pan from the heat. Trans-fer the chicken to a chopping board. Strip the chicken meat from the bones and cut it into small pieces. Set it aside on a plate and keep warm. Discard the bones and skin. Set the soup aside to cool until the fat solidifies on top.

Meanwhile, prepare the matzo balls. In a medium-sized mixing bowl, combine the matzo meal, salt, pepper and chopped parsley. With a metal spoon, gently fold in the egg whites.

In a small bowl, combine the egg yolks, oil and water. Gradually add the egg yolk mixture to the egg white and matzo mixture. Set aside.

With a metal spoon, skim the fat off the surface of the soup. Return the pan to high heat and bring the soup back to the boil. Add the chicken meat and reduce the heat to moderately high.

Drop in walnut-sized balls of the matzo meal mixture. Simmer for 10 to 15 minutes, or until the matzo balls are light and fluffy.

Remove the pan from the heat and serve immediately.

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