Things You'll Need:
- Dills
- Ground Peppers
- Salt
- Salt
- Salt
- Salt
- 4 large onions - halved
- 6 tbsp. schmaltz (chicken fat)
- 1 c. matzoh meal
- 1/2 cup seltzer
- 10 crushed peppercorns
- 15 parsleys sprigs
- 5-6 quarts water
- 4 eggs
- 2 6-8 lb. stewing hens (without the liver)
- 6 carrots - peeled and cut into chunks
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Step 1
Beat the eggs slightly to combine whites and yolks.
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Step 2
Stir in the seltzer, salt, pepper and schmaltz.
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Step 3
Add the matzoh meal gradually, stirring until ingredients are completely combined.
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Step 4
Cover and refrigerate for an hour.
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Step 5
Fill a large stockpot with water and bring to a boil.
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Step 6
Moisten your palms and make balls using about 2 tbsp. batter for each.
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Step 7
Cook matzoh balls covered in the pot for 1/2 hour.
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Step 8
Serve one or two matzoh balls in each bowl of chicken soup.
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Step 1
Remove the fat from cavities of hens.
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Step 2
Place one hen and 1/2 of the vegetables in a large stockpot with enough water to barely cover. Bring to a boil and lower heat immediately.
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Step 3
Skim the foam from the surface of the water and make sure that heat is low enough that only a few bubbles appear.
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Step 4
Add the peppercorns and parsley and simmer for two hours partially covered.
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Step 5
Skim foam occasionally. The meat should be tender, but should not fall apart easily.
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Step 6
Remove hen from water and place on a large platter.
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Step 7
When cool enough, remove meat from the bones and return the meat, skin and bones to the soup.
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Step 8
Simmer partly covered for another hour.
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Step 9
Strain the soup through a colander and discard everything but the resulting broth.
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Step 10
Allow soup to cool, then refrigerate overnight.
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Step 11
Remove the hardened fat from the surface of the refrigerated broth and put broth in stockpot with the remaining hen and vegetables.
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Step 12
Add more water if necessary to cover.
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Step 13
Repeat steps 11 through 14, adding dill to the pot instead of peppercorn and parsley.
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Step 14
Strain the broth and serve with 1-2 matzo balls for each bowl of soup.










