Matzo Ball Chicken Soup (kosher)

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• 1 kg chicken bones with meat (no skin)
• 1 red onion, peeled and quarted
• 250 g carrots, top and tailed
• 1 leek, chopped roughly
• 2 parsnips, peeled chopped roughly
• for matzo balls
• 2 eggs (no blood check using clear bowl)
• 1/2 cup olive oil
• 1/2 cup water
• 2 cups matzo meal (dark for passover)
• salt
• 1/2 teaspoon cinnamon

Recipe

• 1 for the soup: put chicken in a large pot, fill with cold water enough to cover the chicken . bring to the boil and skim the fat layer off the top.
• 2 add vegetables and simmer-boil for 2 hours.
• 3 remove chicken pieces and pour liquid through a strainer to catch the vegetables. soup can be reheated or frozen. if reheating, shred some chicken and add to soup.
• 4 for the matzo balls: break eggs abd beat adding oil, pinch of salt and cinnamon. mix well.
• 5 add matzomeal and water and mix well again.
• 6 place in refrigerator for 30 mins if making now or overnight if making day before.
• 7 when mixture firm, spoon into hand and create ball like dumpling, do this for all of mixture.
• 8 in a pan of simmering salt water add matzo balls and cover for 20-25 minutes.
• 9 matzo balls will rise to the surface.
• 10 reheat soup and add matzo balls.