Matzah Ball Soup - Southwest Version
Servings: 8 servings
Print Recipe
Ingredients
Chicken Broth
- 2 whole chickens plus the carcass of chicken (I freeze the carcass from rotisserie chickens until I need to use them for the soup)
- 10 lg carrots
- 2 whole onions (only peel the very outer layer of onions)
- 8 stalks celery
- 1 bundle fresh poultry herbs
- 1 tsp whole peppercorns
- 1 Tbsp kosher salt or salt to taste
- 1 jalapeño pepper
- enough water to cover all ingredients
Matzah Ball Soup
- 10 cups of the chicken broth
- salt if needed or desired
- 6 whole carrots cut in 1 inch pieces
- 4 stalks celery cut in 1 inch pieces
- 1 box Manischewitz Matzo Ball Mix.
- reserved chicken cut in bite-sized pieces
- egg noodles if desired
Instructions
Chicken Broth
- Put all ingredients in large heavy Dutch oven and bring water to a boil.
- Simmer for 1 hour.
- Remove whole chickens.
- Slice breast of chickens and reserve for soup.
- Put back remaining chicken and bone in broth mixture and check water level continuously to be sure all ingredients stay covered.
- Cook for 6 hours.
- Allow broth to cool and strain broth. All the flavor from remaining chicken and vegetables will be in the broth so toss all ingredients.
- Cover broth and refrigerate overnight.
Matzah Ball Soup
- Remove fat from top of broth.
- Bring 10 cups of the broth to a boil, reserving remaining broth for other uses.
- Add salt (if desired), carrots and celery to broth and allow to cook while you prepare the matzo balls per the directions on the box. Be sure your hands are moist when making the matzo balls and do not over work them or they will be hard.
- Add matzo balls to the soup and when there are 10 minutes left of cooking time, add reserved chicken pieces and egg noodles if using).
- Serve hot.