Kosher chicken soup with matzo balls –Gather ’round, soup lovers! Today, we’re diving into a bowl of nostalgia with the classic kosher chicken soup. You know, the one that warms the heart and makes you feel all fuzzy inside? Yup, that’s the one! And just wait ’til you see the fluffy matzo balls floating around like little clouds in your culinary sky.
Classic Kosher Chicken Soup with Fluffy Matzo Balls
Let’s not beat around the bush — chicken soup is like a hug in a bowl, and this recipe is a ticket to flavor town. Be prepared to impress your taste buds and your guests, or you know, just enjoy it all by yourself while binge-watching your favorite shows. No judgment here!
Ingredients for the Soul-Warming Potion
- 1 whole chicken (about 3-4 pounds)
- 4 carrots, sliced
- 4 stalks of celery, chopped
- 1 large onion, quartered
- 3 cloves of garlic, minced
- 10 cups of water
- 1 tablespoon of fresh dill, chopped (because why not make it fancy?)
- Salt and pepper to taste
- 1 cup of matzo meal
- 4 large eggs
- 1/4 cup of vegetable oil
Instructions to Awesomeness
- First things first, grab your chicken and place it in a big pot. Add in those chopped vegetables and pour in the 10 cups of water. Bring it all to a boil like it just found out it’s winning the lottery.
- Reduce the heat to a simmer and cook for about 1.5 hours or until the chicken is falling off the bone. Yes, you heard that right! Patience is a virtue.
- Once the chicken is done, remove it from the pot, and let it cool before pulling apart all that delicious goodness. Don’t forget to add the pulled chicken back into the pot later! Your tummy will thank you.
- Now, let’s make the matzo balls! In a bowl, mix together the matzo meal, eggs, vegetable oil, and a pinch of salt. Mix until it’s combined — no lumps allowed!
- Chill the mixture in the refrigerator for about 30 minutes. This is where the magic happens. Smaller matzo balls usually result in fluffier clouds, so keep that in mind when shaping them.
- Bring the soup back to a gentle boil and form the matzo mixture into balls about the size of a walnut. Gently drop them in the simmering soup and cover. Let them cook for about 30 minutes, or until they’ve puffed up and made your kitchen smell like paradise.
- Finally, add the shredded chicken back to the pot, stir in the fresh dill, and season with salt and pepper to taste. Serve it up, and watch your audience swoon!
And there you have it, folks! A pot of classic kosher chicken soup with fluffy matzo balls to bring you warmth and comfort on any day of the week. Enjoy and don’t forget to share (or not, we’re not here to judge).