Monday, January 06, 2014
With everyone (literally everyone) in my office being sick and my husband being down for the count with a stomach virus I decided that being the coldest day of the year (only 1 degree in Tennessee!!) I would make my Grandma Sara's chicken soup and add my Grandma Etta's matzoh balls to it. Needless to say, my husband is VERY happy! (It's his favorite.)
Grandma Sara's Chicken Soup
4-6lbs. chicken quarters & drumsticks - cleaned & salted
Bunch (or more) parsley
Bunch (or more) dill
Wash, trim & peel bunch (or more) carrots
Wash, trim & peel large turnip
Wash, trim & peel large parsnip
Wash & trim 4 celery stalks
Wash & trim 4 leeks
Peel 6 large onions
Salt to taste
Remove & discard stems from parsley & dill. Wash greens and tie into bundle or place in cheesecloth bag. Set aside.
Place chicken pieces in large pot. Add water to one inch above chicken. Boil over medium heat (approx. 30-45 minutes) skimming the surface as needed.
Add carrots, turnip, parsnip, celery, leeks, onions. Lower heat to simmer (approx. 1 hour) continue to skim surface as needed.
Add salt to taste. Add bag (or bundle) of parsley and dill. Continue to simmer, adjusting salt as needed.
When chicken is thoroughly cooked, remove and discard parsley, dill, turnip, parsnip, celery, onion and leek. Remove and set aside carrots and chicken pieces. Pour soup through strainer or cheesecloth.
Sliced carrot and de-boned chicken pieces may be served in soup or separately, as preferred.
Cooked egg noodles and matzoh balls are what I also like to add.
Grandma Etta's Matzoh Balls
1 cup matzoh meal
1/4 cup vegetable oil
1/4 cup seltzer
4 large eggs
1 tsp salt
dash of pepper
Beat eggs, add seltzer, salt and pepper. Add matzoh meal and stir strongly. Refrigerate one hour.
Form dough into balls the size of walnuts. Cook in boiling water to which salt is added.
Cover with lid and cook for 30 minutes.