Good For ANYTIME Of Year, especially during Chag Matzot
(Feast of Unleavened Bread)
- 1 (5 or 6 pound) chicken
- 2 large celery stalks with leaves, chopped
- 2 large carrots, sliced in big chunks
- 2 to 3 large potatoes, sliced in big chunks
- 1 onion, quartered
- 3 sprigs parsley
- 3 sprigs fresh dill (or 1 teaspoon dried)
- Salt and pepper, to taste
- Water to cover the chicken in the pot
- 4 eggs, lightly beaten
- 4 tablespoons chicken fat (from the above soup)
- 1 cup matzoh meal
- 2 teaspoons salt
- 1/4 cup hot water
- 1. In a medium bowl, mix together eggs and butter until combined. Mix in a 1/4 cup water and salt. Add the matzo meal and mix till well combined. Cover and refrigerate until firm, 2 to 4 hours.
- 2. Boil chicken until almost done. Remove from pan and let cool. Once cooled de-bone it. Set aside.
- 3. Add potatoes, carrots and onion to broth. Add more water if needed. Here is where you can add what seasonings or ingredients you want. I added a can of cream of chicken soup, onion powder, garlic powder and some chicken bullion.
- 4. Take the matzo ball mix out and form into balls. Place on a plate.
- 5. Once potatoes and carrots are almost done add the chicken and matzo balls.
- 6. Cook, covered for about 30 mins or until the matzo balls are done. (Cut into one, the color should be light all the way through, if it’s darker in the center cook for additional 10 mins.
- 7. Spoon into bowls and enjoy!