Preparation time: 3 hours (plus 1 night)
Difficulty level: 2 out of 5
Ingredients for matzo balls
Ingredients (6 persons)
250
g
Matzo flour (Jewish supermarket or internet)
70
g
Chicken or goose fat or soup fat
1/2
Federation
chives, chopped
Preparing the matzah balls:
- Mix all the ingredients for the matzah balls into a batter – it should be thick to pasty. Leave in the fridge overnight.
- Before the soup is ready to serve, form balls the size of ping pong balls and cook in lightly salted boiling water for 8-10 minutes.
soup ingredients
Ingredients (6 persons)
1
large yellow onion with skin, quartered
2
large carrots, peeled and cut into thick chunks
1
pole
Leeks, washed, cleaned and cut into three pieces
1
Turnip or turnip, cut into large slices
2
rods
Celery, cut into large slices
1/2
Federation
Parsley, washed
2
Carrots, cut into thin strips, for garnish
1
pole
Leek, the white part in thin strips, for garnish
1
Turnips or turnips, cut into thin strips, for garnish
Preparation of the soup:
- For the soup, salt the chicken and marrow bones, cover and refrigerate overnight.
- Rinse and bring to a boil in a large saucepan, covered with cold water. Skim the foam, then add the vegetables, spices and herbs and season with salt. Bring to a boil, cover and simmer gently over very low heat for about 2½ hours. Remove from heat and let cool. Only partially remove the solidified fat from the surface (important for the golden color!).
- Heat soup just enough to lift chicken and bones. Cut part of the chicken into small pieces by hand. Heat the soup and strain it through a fine cloth. Bring to a boil, add the vegetable garnish, cook until al dente (5-8 minutes) and heat the prepared matzah balls and meat in the soup. Garnish with chopped dill.