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This chicken matzo ball soup is an enjoyable Easter Passover recipe. It is pure homemade goodness, consisting of homemade chicken soup served with matzo ball dumplings.
Rinse the chicken and put the chicken in a large pot. Keeping the onions whole, cut off the stem of each onion and peel them. Cut a large cross in the stem end of each onion. Add the onions, carrots, celery, parsnip and parsley into the pot along with the water. Add 1 tablespoon of the fresh dill. Cover the pot and bring to a boil over high heat, and then immediately lower the heat so that the liquid just simmers.
As it cooks, skim the soup and discard the scum that rises to the top. The scum will continue to form, but only the first scum that rises will detract from the clarity and flavor of the soup. Add the crumbled bouillon cubes and the garlic cloves and continue to simmer for 3 hours.
Then remove the chicken pieces from the broth with a spider tool and skim off the fat from the liquid surface. Season the broth to taste with salt and pepper. Filter the soup into a large bowl through a colander to remove the solids. At this point you can discard the solids, or store them refrigerated in an airtight container to include them when you reheat the soup.
Make ahead directions: At this point, you can refrigerate the soup and remove the solid layer of fat that forms on the surface once it chills.
To make the matzo balls, combine the matzo meal, eggs, oil, minced garlic, parsley and shallot in a large bowl. Season to taste with salt and pepper. Add the water and mix together until the mixture is the consistency of a thick, soft paste.
Cover the matzo batter with plastic wrap and chill for 30 minutes until it becomes firm.
Bring a pan of water to a boil and prepare a bowl of water next to the stove for your hands.
Dip two tablespoons into the bowl of water, then use the wet spoons to scoop a spoonful of the matzo batter. With wet hands, roll it into a ball, then slip it into the boiling water. Reduce the heat so that the water simmers. Repeat with the remaining batter, working quickly in batches until all the matzo batter is used. Cover the pan and let the matzo balls simmer for 15-20 minutes.
Remove the dumplings from the pan with a slotted spoon and transfer to a plate. Let them rest for 20 minutes or until firm.
To serve, reheat the soup, adding the remaining 1 tablespoon of dill. Divide the chicken pieces and a few matzo balls in serving bowls. Pour the hot soup over top and garnish with freshly chopped parsley.
Succulent pulled pork tostadas topped with spicy yet sweet chipotle caramelized onions.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!