Description
I always make this delicious soup on the first snow fall of the year.
Ingredients
Scale
For the Soup:
- 2–3 chicken breads on the bone
- 4–6 carrots,(2-3 halved for the broth and save 2-3 sliced for serving)
- 1 onion, peeled and halved
- 2 stalks of celery, with leaves, halved
- 1 parsnip, halved (optional)
- 1 clove garlic
- 2 stalks fresh dill (or 1 TB dried)
- 1 bunch fresh parsley (or 1 TB dried)
For the ‘Snowballs’
- 1 Tb grated onion
- 4 eggs
- 4 Tbs butter, melted and slightly cooled
- 1 ¼ cup Matzo meal (found in any grocery store-just ask if you can’t find it)
- ¼ cup water (sub out half the water for seltzer if desired)
- 1 Tb finely chopped parsley (or 1 tsp dry)
- Salt and Pepper
Instructions
- Combine chicken, carrots, onion (grate a little for the balls first), celery, parsnips, garlic, dill and parsley in a large stockpot with water to cover. Bring to a boil over medium heat, skim foam and reduce heat to low. Cover and simmer for approximately 2 hours give or take 30 minutes. Strain solids. Shred chicken and discard veggies.
To make the “snow balls”:
- Combine the grated onion, eggs, butter, matzo meal, parsley and ¼ cup water/seltzer. Mix well, season with salt and pepper and set aside for at least 30 minutes. Wet hands and roll dough into your palms into 1 inch balls (they will expand as they cook). Meanwhile, bring a large pot of water to boil. Add 2 Tbs salt. Drop balls into water one at a time. (They may initially touch when you drop them in, but they will not stick together if the pot is large enough.) Reduce heat, cober and simmer for 30-40 minutes. Drain, remove to a plate and cober, until ready to use. (Balls will keep up to 3 days in the fridge)
To Serve:
- Take broth and simmer a few diced carrots in it until they are tender, add the shredded chicken, cooked matzo balls and sprinkle with some fresh parsley or dill. Serve! I like to add a sprinkling of freshly grated parmesan on top of each bowl. Enjoy!