Chicken/Matzah Ball Soup

Ingredients

• Garlic Matzah
• 2 matzah
• pinch of salt
• 4 T olive oil
• 4 cloves garlic
• 2 T water
• Rich Matzah Balls
• 3 egg yolks
• 1 C lukwarm water
• 1 tsp salt
• 2 T margarine
• 1 T parsley, finely chopped
• 1 1/4 C matzah meal
• 3 egg whites
• Spring Chicken Soup
• 1 small chicken cut up
• 1 small red pepper, seeded
• 2 carrots
• 1 onion
• 1 small celery root with leaves
• 1 small leek
• 1 sprig of parsley
• 1 sprig of dill
• salt and pepper
• water

Directions

To prepare garlic matzah:

Sprinkle the matzah with a little water and with some salt, let stand for 5 minutes.

Put the oil, garlic cloves and water in a food processor or blender and process into a think paste

Cut the matzah into four. Brush each piece with the garlic paste, broil for 1-2 minutes or until the matzah's are golden.

Serves 4

To Prepare Rich Matzah Balls

Beat the egg yolks and mix them with the water, salt, margarine and parsley.

Add the matzah meal gradually. Beat the egg whites until stiff and fold into the mixture.

Refrigerate for two hours. Form ball with wet hands and cook them in boiling chicken soup.

To Prepare Chicken Soup:

Trim all fat from the chicken. Peel and slice the vegetables and put all the ingredients in a large soup pot. Cover with water, about 8 cups, bring to a boil, cover and cook for 1 hr. on low heat.

Serve with one of the matzah ball recipes.
Put the matzah in the soup the last 10-15 minutes of cooking the soup.
Serves 8

Submitted 6/13/05.
Source: Own collection
Submitted By: Sandy Wells
sanwells@pacbell.net
Chicken/Matzah Ball Soup