| 1 large peeled onion One 3-4 lb. chicken 1 bay leaf Cheesecloth | 1. Cut a large "X" on top of onion. Then cut a large square of cheese-cloth place square of cheese cloth and place chicken, onion, and bay leaf in center. Tie up corners to form a chicken "tea bag. |
| 4 cups chicken broth Water Salt and pepper to taste | 2. Place chicken, onion and bay leaf in a large soup pot and add chicken broth. Add enough water to completely cover chicken. Add salt and pepper to taste and simmer for 40 minutes. |
| 1 lb. celery, cut to ½" pieces 1 lb. carots, peel and cut ½" | 3. Add carrots and celery and simmer, uncovered, for additional 20 minutes. |
| Fresh
Parsley | 4. Remove chicken and onion. Discard onion and bay leaf. Debone chicken, cut up and put in soup. 5. Cool soup in refrigerator overnight. Skim off chicken fat and save to be used in making matzo balls. 6. Reheat soup and serve with 2 matzo balls along with small spring of parsley in each bowl. Hint:Can be made one or two days ahead of seder, and kept in refrigerator or frozen. |
| Soft Matzo Balls (makes 36) | |
|---|---|
| 6 eggs 4 Tbsp. chicken fat* 1 C. water | 1.Mix eggs, chicken fat and water together.
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| 2 C. Matzo meal 1 tsp. baking powder Salt and pepper to taste 1 tsp. nutmeg 1 Tbs. chopped parsley | 2. Add the other ingredents and mix well. Let mixture stand while preparing pot of boiling water. |
| 1 T. Chicken Fat Hint: Make several days ahead and keep balls in water. Cover and store in refrigerator. Drain and add balls to hot soup 15 min. before serving. | 3. For smooth round balls, rub chicken fat on your hands. Drop balls into 2 quarts clear boiling water. Cover and simmer on medium heat for 30 minutes. Lift balls out of water with slotted spoon. Serve hot in soup. |