You will need:
- 1 kg chicken , cut into pieces
- 2 carrots , peeled and roughly chopped
- 1 onion , chopped
- 4 celery stalks , chopped
- 2 parsnips or 1 celeriac , peeled and chopped
- a few sprigs of parsley
- a few sprigs of thyme
- 2 bay leaves
- 4 all spice kernels
- 1 tbsp whole black pepper
- ½ tbsp salt
- 2 ltr water
- 2 eggs , beaten
- ½ tsp salt
- ½ tsp ground black pepper
- 150 ml chicken broth or water
- 2 tbsp chopped parsley
- 2 tbsp olive oil
- 150 g matzo meal
Step 1:
Place the chicken pieces into a large saucepan, then add the carrots, onions, celery, celeriac or parsnips, cover with water and bring to the boil. Once boiling, skim off any foam that has collected at the top. Add the parsley, thyme and bay leaves, the allspice, salt and the black pepper. Cover and let it gently simmer for a minimum of 2 hours.
Step 2:
Fill the second saucepan three-quarters full with water and place it on a medium heat. Season with a pinch of salt and let it to come to a boil.
Step 3:
Put the eggs, water or chicken stock, salt and pepper, fat or olive oil and parsley into the medium bowl. Whisk it well until thoroughly mixed. Pour the matzo meal into the mix. Combine it well to create a rough paste.
Step 4:
Using your hands, shape the dough into balls that are a little smaller than a walnut (they expand.) Place the balls into the pan of boiling, salted water. Allow them to cook for 10 minutes, on a gentle simmer. Do not allow the water to boil as the balls will break. Then remove them with your slotted spoon. Set them aside until the soup is cooked and ready to serve. These matzo dumplings are cooked separately so that they don't cloud the soup.
Step 5:
After two hours simmering you can remove some of the fat. Take a spoon and very lightly angle the lip to the edges of the saucepan to carefully scoop up the fat around the parameter. Pour the pan of soup into the colander to drain into the saucepan below. Finally, adjust the seasoning to your liking.
Step 6:
Carefully add the matzo balls into the hot soup and place it onto a gentle heat to warm through. The chicken that is left can be used for salads, or for a more substantial meal; it can be shredded and returned to the broth.
Step 7:
Once warmed, ladle the soup into a bowl. Warming, nutritious and full of flavour, serve immediately, for a meal in one!
No comments:
Post a Comment