This image courtesy of Bill Hogan / Chicago Tribune
A friend, Jennifer Diamond, shared her grandmother Muriel Diamond’s Soup recipe with me. This version is adapted from that recipe. For best flavor and matzo ball texture, make this the day before serving.
8 servings
Preparation Time30 min
Preparation Time – Text30 minute
Cooking Time2 min
Cooking Time – Text120
CostInexpensive
Total Timea day or more
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party
Recipe Courseappetizer, main course
Dietary Considerationhalal, kosher, lactose-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Mealdinner, lunch
Type of Dishhot soup, soup
Ingredients
- 3 pounds chicken thighs or 1 whole cut up chicken
- 1 tablespoon kosher salt
- 2 large sweet onions, cut into large dice
- 6 each, cut into bite sized pieces: carrots, celery ribs
- 3 to 6 cloves garlic, peeled, minced
- 2 bay leaves
- 1/2 cup parsley, chopped
- 2 eggs, beaten
- 1/2 cup matzo meal
- 2 tablespoons chicken fat skimmed from soup
- 1/2 teaspoon coarse salt
- Freshly ground pepper
- 1/3 pound thin egg noodles, cooked in water
Instructions
-
Place chicken in a stock pot with salted water to cover. Heat to a boil; reduce to a simmer. Cook until chicken is tender, 45-60 minutes. Remove chicken from stock; reserve. Add vegetables, bay leaves and parsley to stock; simmer until vegetables are almost soft, 30 minutes. Cool slightly.
-
Meanwhile, make matzo balls. Combine eggs, matzo meal, chicken fat and salt in a bowl. Work into a dough. Refrigerate dough and soup, covered, overnight.
-
Remove dough from refrigerator; roll into walnut-size balls. Heat soup to a boil; reduce heat to a simmer. Drop matzo balls into soup; simmer, covered, 30 minutes.
-
Meanwhile, cut chicken into bite-size pieces. Season soup to taste. Place 1 or 2 matzo balls, some of the chicken, vegetables and cooked noodles in a bowl; ladle hot soup over.
2013 James P. DeWan
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