Tonight was left overs for dinner. It wound up just being Derick and I for dinner last night after I made my dutch oven full of chicken soup. And not just chicken soup… I made matzo balls to go into it.
I grew up with some of the typical Jewish family favorites…kugel, matzo brei, chcken livers, borscht, but my favorite of all was mandelbrot. This was a hard bread that resembles a biscotti in both shape and texture. Almond, cherries and just amazing goodness. The one recipe that rang most comforting to me was matzo ball soup. Which I have turned into my own chicken soup with matzo balls added to it.
For those of you that have never had a matzo ball, I’m sorry. You need to. I am told that they are a lot like a dumpling but I disagree. A dumpling is more like a this pasta. This has no pasta texture to it. It’s basically a matzo ground fine and mixed with seasonings, oil and egg then boiled and they are to die for when added to a chicken soup. The salty flavor and over all depth of flavor this has OMG!
Where I live I can not readily find matzo so I have to go to the one store that I have found that carries matzo ball mix and buy it. It’s just very difficult to find unless it happens to be Passover or Hanukkah. So I made my chicken soup and added the matzo balls to cook.
1 whole cut up chicken lightly salted
2 teaspoons vegetable oil
salt and pepper to taste
10 cups water
1 onion large chopped
5 cups celery and carrots cut into 1 inch pieces
3 tablespoons dried dill
Heat 6 court dutch oven over medium heat. Add vegetable oil when pot is hot. Place the breast and wings skin side down in pot. Let brown on skin about 6 minutes and turn on other side. Brown an additional 5 minutes. Remove chicken from heat onto dish then add remaining thighs and legs into pan. Repeat the browning process and remove once browned.
Y0u are not trying to create a dark brown color. This is a delicate soup and want to keep it that way. You are looking for no more than a deep caramel color on the skin.
Add the onions to pot and stir. Sprinkle on a small amount more of salt and pepper. Let onion just start to release it’s juice. Do not let it brown. Add the chicken back and add water immediately. Cover and let simmer on low for 2 1/2 to 3 hours.
Move chicken and place on plate. Let cool about 30 minutes until it’s cooled off enough to handle. Pull chicken off the bones, shred into large chunks and add back to pot.
Taste and salt if needed.
Add vegetables and bring back to simmer. Simmer until tender.
Add dill and cook another 2 minutes.
If you choose to add a pouch of the matzo ball mix you can put the mix together according to directions when you pull the meat off the chicken and place in fridge until ready to made the balls.
♥ D ♥
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