BEST SOUP EVER | Imamother

westchestermom

Mon, Oct 30 2017, 12:34 pm

I haven't made soup in a while, but with the cold weather I made matzo ball soup for this past shabbos and it was the best I've ever made so I want to share the recipe. On Thursday I made stock out of 4 chicken bottoms in maybe a little over a gallon of water (bring to a boil and then simmer low for 2 hours) and spices (salt, pepper, 2 fresh bay leaves, 1 tsp peppercorns and 1 tsp coriander seeds). While that simmered I rendered the fat out of the skins of the thighs and mixed it into the matzo meal with the eggs instead of oil. I put the matzo mix into the fridge overnight and cooled the stock in the fridge overnight and stored the chicken separately.

Friday morning I skimmed off the fat, heated the stock and cooked a few onions, a pound of carrots, celery stalks in a tablespoon of oil which was then added to the stock. I put onion powder, garlic powder, more salt and pepper. I brought it to a boil and dropped the matzo balls in, cooking them for about an hour. I chopped the chicken against the grain and put it in at the end along with parsley and a squeeze of lemon. It had a beautiful yellow color, just enough fat and it was so delicious!!!!!! I made more stock out of the bones when I took the meat off and froze it as well.