December 8, 2012
With some traditional belly and heart warming fare! Happy Hanukkah!
- 1 qt. reduced-sodium chicken broth
- 2 whole skinned chicken legs (drumstick and thigh)
- 4 large eggs
- 2 tablespoons vegetable oil
- 1/2 cup club soda
- 1 cup matzo meal
- 1/2 teaspoon pepper
- 1 teaspoon kosher salt, divided
- 1 cup sliced carrots
- 1 cup chopped onion
- 1 cup sliced celery
- 1/2 cup dill sprigs
- Put broth, chicken, and 2 cups water in a large pot. Bring to a boil, then simmer 1 hour, skimming fat from broth as it cooks.
- Mix eggs in a large bowl with a fork just to break up a little. Add oil, club soda, matzo meal, pepper, and 1/2 tsp. salt and mix well. Chill, covered, at least 30 minutes and up to 2 hours.
- Remove chicken from broth (let broth continue to simmer). Let chicken cool about 15 minutes, then tear meat into shreds and discard bones.
- Shape matzo dough into 1-in. balls using wet hands; add each ball to broth as you go. Cover broth and matzo balls and simmer 30 minutes. Add carrots, onion, celery, and remaining 1/2 tsp. salt and cook 5 minutes. Stir in chicken and heat until warm, 1 minute. Ladle soup into bowls and garnish with dill.
See full post here: Annabelle Breakey Photography :: Blog2012-12-08.