Ingredients :
1 x Kosher chicken cut into large hunks
Several (3 to 6) large sharp white onions, cut or sliced.
1 x Carrots, chopped (optional) (up to 2)
Enough water to cover the chicken
Salt and pepper to taste
Matzoh Balls
2 tbl Melted chicken fat or oil, approx (I think it's better if you use the fat from the soup.)
2 lrg Eggs, slightly beaten
1 tsp Salt,
2 tbl Soup, slightly cooled
1/2 cup Matzoh meal, about
Method :
1) Place the chicken, onions, and carrots in a large stock pot.
2. Put the water into another pot.
3. Boil the water and pour it over the chicken, onions, and carrots.
Make sure you put in just enough to cover the chicken and vegetables.
4. Loosely cover or partially cover the stock pot and simmer for several hours-the longer, the better, usually.
5. Strain soup, pouring the liquid portion into a large pot.
6. Place pot with liquid in the fridge until it cools.
7. Take rendered chicken fat off the surface of the cooled soup. Reserve the fat.
8. Reheat soup to a boil and throw in matzoh balls and, if you like, onion, carrot,and/or chicken bits from earlier stages in making this soup.
9. Cook matzoh balls, add salt and pepper, and serve.
Matzoh Balls:
1. Blend fat and eggs together.
2. Add matzoh meal and salt, blend well.
3. Add soup stock and mix until uniform.
4. Cover mixing bowl and put it in the fridge for about 15-30 minutes.
5. Make mixture into balls and drop them into boiling soup.
6. Boil for a few minutes-longer for a mixture that makes dense balls, esp. if you've made it into large balls, shorter if you're using a mixture that makes fluffier balls.)
Posted to http://groups.yahoo.com/group/Jewish_Cuisine/
By east_of_soho@......