Chicken Soup & Matzo Balls

Summary

Yield
4 Servings
SourceMrs. Bokowski (1970)
Prep time
10 minutes
Cooking time
3 hours
Total time
3 hours, 10 minutes

Ingredients

1
cut-up chicken
2
carrots
 
celery
1⁄2
onion
 
salt
3
eggs (separated)
1⁄2 c
matzo meal (plus 2 t)
1⁄2 t
salt
  ds
pepper
  pn
baking powder

Instructions

Soup: Put chicken in boiling water (amount of water depends on how much chicken you have). Add sliced onion, carrots, celery and salt. Cook slowly about 3 hours or more. Spoon off excess fat that rises to the surface. (If after an afternoon of boiling, soup is still weak, cheat a little and add a few chicken bouillon cubes.)

Matzo Balls: Beat egg whites stiff, add baking powder. Beat egg yellows and pour into whites. Add matzo meal, salt and pepper. Let stand for about 5 minutes. Form into balls about 1 to 1 1/2 inches and place into kettle or 4 or 5 quarts boiling water and cook for 1 hour. Cook, covered, half the time. Serve in chicken soup.