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Passoever Matzoh Ball Soup
SUBMITTED BY: Unknown


INGREDIENTS
Soup
1 whole 3# natural chicken
64 ounces home made chicken stock or broth (Swanson's will do in pinch!)
2 sliced carrots
2 ribs diced celery
½ cup diced onion
½ cup diced rutabaga
4 parsley sprigs
4 dill sprigs
1t black peppercorns

Balls
4T minced onion
1/2t garlic powder
1T plus 2t Kosher Salt
5 Large Eggs divided as follows: 5 yolks and 2 whites mixed, 3 whites beaten stiff!
1and ¼ cups matzoh meal
¼ cup schmaltz (or vegetable oil if you are a Schiksa Goddess and have no clue what schmaltz is)
1/2t baking powder
1/2t baking soda


DIRECTIONS
Soup
Place the stock in a large pot over high heat and bring to a boil.

Reduce heat to maintain a simmer and place the chicken into the pot.

Simmer for 90 minutes and remove chicken to cool, and then shred the meat discarding the bones and skin.

Place the vegetables and herbs and spices into the pot, bring back to a simmer and poach the matzoh balls as directed below in the broth while the vegetables cook.

When balls are finished cooking, season and serve the soup, adding the chicken meat back to the pot.

Balls
Combine all the dry ingredients

Combine all the wet ingredients except the stock which should be on your stove by this point.

Mix the Dry and Wet ingredients.

Cover super tight with saran wrap and let stand for 20 minutes.

Roll into golf ball size balls and drop into the simmering broth and cook for 20-25 minutes, covered.

Serves 6-8 persons


TIPS
Do no over work your balls when rolling.  This will result in hard balls that are no good.  Handle them as little as possible.  Keep your hand wet when rolling, oil and water work well.