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Della’s Heritage Matzo Ball Soup
The recipe for matzah ball soup that Carolyn Rosenthal included in her cookbook is one that her mother-in-law never wrote down.
For soup:
2 whole cleaned chickens or 3 packages chicken wings
1 pound carrots, peeled, cut into coins
6 ribs celery, sliced
2 onions, cut in half
Smashed garlic cloves, optional
3-4 32-ounce boxes Swanson chicken broth
Kosher salt and pepper
For matzo balls:
6 eggs
Chopped parsley
Grated onion
Kosher salt and pepper
1½ cups matzo meal
In a large pot, cover chickens or wings with chicken broth. Simmer and skim surface as needed. When the broth clears, add vegetables and seasoning. Simmer an hour, or longer for whole chickens. When done, cool and remove chicken from bones, putting a little in the soup. The soup freezes well.
For matzo balls, beat the eggs until thick. Stir in the parsley, onion, salt and pepper. Slowly add the matzo meal until the dough is stiff enough to hold when shaped into balls the size of golf balls. I sometimes use an ice cream scoop. Della would wet her hands, gently shape the ball and drop into seasoned water. Cover and simmer for 45 minutes. Transfer balls to soup pot.
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