*  Exported from  MasterCook  *
 
                              Matzoh Ball Soup
 
 Recipe By     : David Rosengarten
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Soups & Stews                    Taste
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  pounds        chicken
    1      large         onion -- studded with 3
                         -- cloves
    2                    carrots -- quartered
    2      small   stal  celery -- cut into 3-inch
                         -- pieces
    2      small         leeks -- split lengthwise
    1                    parsley root -- trimmed
    2                    parsnips -- quartered
    1      sprig         fresh thyme or 1 teaspoon dried
    6                    parsley sprigs
                         Salt to taste
                         For the Matzoh Balls:
    2      large         eggs -- beaten lightly
    3      tablespoons   seltzer
    2      tablespoons   rendered chicken fat -- melted
      1/4  teaspoon      Kosher salt
      1/4  teaspoon      black pepper
      1/2  cup           Matzoh Meal
 
 Place chicken in a large soup pot. Cover with water and bring to a 
 boil. Lower the heat to a simmer and skim as needed. Simmer 10 minutes and add
vegetables and herbs. Bring back to a boil and simmer
 , partially covered, for 1 1/2 hours. Strain, removing fat from 
 surface, and reduce to 6 cups, to concentrate flavor.
 
 In a bowl mix the eggs, seltzer, chicken fat, salt and pepper. 
 Gradually stir in the matzoh meal until everything is well combined. Chill,
covered, in the refrigerator for at least 4 hours and up to 
 8 hours
 
 Bring a pot of salted water to a boil and using cool, wet hands, 
 shape the matzoh mixture into eight balls about 1 1/2-inches in diameter. Reduce
the heat to simmering and gently add the matzoh balls
 . Cover the pot and poach the matzoh balls in the barely simmering 
 water for 25 minutes.
 
 Add matzoh balls to soup and serve.
 
 From Taste Show # 4848
 
 
 
 
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