Chicken soup with matzah balls
I am about to break with tradition and share my recipe. It has been a closely guarded secret for many years, but there is no reason why other people should not be able to enjoy what my kids deem the best chicken soup in the world. I have had ex boyfriends propose marriage just for this soup.
The main ingredient, and I know it sounds silly, is the love and happiness you put in it. I never make my soup when I am sad. I always think about the people I am making it for, and transmit that love and affection to the soup.
Ok, so if you know me by now, you know that I don’t really do exact quantities because I cook by “eye”.
You need to make the soup in a large enamel pot – it just tastes better, trust me!
I generally use 4 large chicken breasts
Optional – chicken necks and pipiks (stomachs)
A whole bunch of celery, sliced
About 8 large carrots, peeled and sliced, or a large bag of baby carrots (less work)
2 parsnips, peeled and sliced
2 large onions – diced or sliced
Salt and Pepper to taste
A decent amount of fresh chopped dill
3 bay leaves
Put all the ingredients into the enamel pot, cover with plenty of water. Boil till a rolling boil, and then simmer for a few hours until time to make the matzah balls.
1/3 cup olive oil
1/3 cup cold water
Pinch of salt
Approx one cup of Matzah Meal
Mix all the ingredients together till you get a consistency of wet cement. Refrigerate for an hour. Boil up the soup to a rolling boil, form mixture into balls and drop in to soup gently. They will fluff up as they cook. Simmer for at least an hour.