Chicken Soup with Matzo Balls

Chicken Soup with Matzo Balls
An old joke on how do you make chicken soup: The old man replied, “First you kill
the chicken…Then you pluck the chicken…” This recipe is from my mother, Joan
Bloom. If you serve this with the Cranberry & Onion Brisket with some challah
(Jewish egg bread), people will think they are either on the lower East side of New
York or in some shtetl with Tevye & Goldie.

Ingredients
2 4-pound chickens (quartered and with skins)
41/2 quarts water
3 teaspoons salt
3/4 teaspoon black pepper
5 medium onions peeled, quartered,
and cut in half.
4 large carrots, peeled and sliced at an angle.
4 stalks of celery
1 tablespoon dill weed
3 tablespoons of low sodium Karmol chicken
broth mix (or equivalent)
1 teaspoon sugar
1 teaspoon garlic
parsnip

Directions
Place the water into a large soup pot. Add chickens and allow to gently boil.
Skim fat off of the top after 4-5 minutes.
Add all ingredients, cover and let simmer x 1 hour.
Remove chicken, discarding skin and set aside. For clearer broth, strain all ingredients through cheese
cloth lined colander.
Replace broth into pot. Add carrots, celery (optional 1 chopped potato and/or 1 parsnip). Add
additional fresh dill weed, 1 Tablespoon.
Take 1 cup of the white chicken meat, broken apart and place into soup.
Additional salt and pepper to taste.
Simmer another 30 minutes.
You may either add wide egg noodles, cooked still-firm into soup, but better yet—buy a box of
Motzah Ball mix (in the Kosher aisle at the local supermarket, not with the soup mix), prepare them
per the box instructions and boil separately in water. When done, place them into soup.

Serve with Cranberry Sauce Onion Brisket