Bertha’s Matzo Ball Soup
(from kylerhea’s recipe box)
“This soup is Jewish penicillin—it’ll cure anything.”
Source: COTTAGE LIVING e newsletter
Prep time: 20 minutes
Cook time: 180 minutes
Serves 4 people
Ingredients
- 1 (4- to 5-pound) chicken, cut into quarters
- 2 to 3 celery ribs, chopped
- 1 onion, cut into quarters
- 1 parsnip, chopped
- 1 turnip or parsley root, chopped
- 3 to 4 carrots, chopped
- Sea salt, to taste
- White pepper, to taste
- 1 fresh parsley sprig
- 1 fresh dill sprig
- Bertha’s Matzo Balls (http://www.recipething.com/recipes/show/8128)
Directions
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Bring chicken and 4 quarts cold water to a boil over medium-high heat. Remove foam with a slotted spoon as it rises to the top. Reduce heat, cover, and simmer 1 hour.
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Add celery and next 6 ingredients. Tie parsley and dill sprigs together, and add to soup. Cover and simmer 2 more hours or until chicken is tender.
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Remove chicken, and let cool. Skim fat. Remove chicken from bones, and return meat to soup. Add matzo balls, and serve.