Lemon Scented Chicken Soup with Parsley Sage Matzo Balls
The chicken and vegetables are strained out for a clear soup. If you'd like, save some chicken and vegetables to serve along with the matzo balls in the soup.
1 4 1/2- to 5-pound chicken, cut into 8 pieces, rinsed well, excess skin and fat cut away and discarded
Boiling water
5 quarts cold water
1 tablespoon coarse kosher salt
1 pound onions, quartered
1 1-pound yam (red-skinned sweet potato), peeled, cut in half crosswise
3/4 pound carrots, peeled, thickly sliced
1/2 pound parsnips, peeled, thickly sliced
4 large celery stalks, cut into 2-inch pieces
10 large fresh dill sprigs
10 large fresh Italian parsley sprigs
Parsley-Sage Matzo Balls (recipe follows below)
3 to 4 tablespoons fresh lemon juice
8 thin lemon slices
Place chicken in large bowl. Add boiling water to cover. Let stand 2 minutes; drain well. Using small knife, scrape skin to remove any surface fat. Rinse with cold water; drain again. Bring 5 quarts water to boil in heavy large pot. Add chicken. Return to boil, skimming impurities . Cook until broth is clear, skimming as needed and stirring occasionally, about 15 minutes. Add onions, yam, carrots, parsnips, and celery. Partially cover and reduce heat to medium-low; simmer until chicken and vegetables are tender, about 1 1/2 hours. Add dill and parsley to soup; simmer 3 minutes. Remove from heat and let stand 1 hour. Strain into clean pot. (Can be made 2 days ahead. Chill uncovered until cold, then cover and chill.) Add matzo balls to soup and rewarm over medium heat. Season to taste with lemon juice, salt, and pepper. Ladle into bowls. Add 1 lemon slice and matzo balls to each.
Makes 8 servings.
Bon Appétit
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April 2006
Parsley Sage Matzo Balls
4 large eggs
5 tablespoons stick margarine, melted
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup finely chopped fresh Italian parsley
2 tablespoons chopped fresh sage
1 1/4 cups matzo meal
1/2 cup club soda
Whisk eggs in medium bowl until frothy. Whisk in melted margarine, salt, and pepper, then herbs. Gradually mix in matzo meal. Stir in club soda. Cover and chill batter until cold and firm, at least 2 hours and up to 1 day.
Line baking sheet with plastic wrap. Using wet hands and 1 heaping teaspoonful for each, shape batter into matzo balls. Arrange on prepared sheet.
Drop matzo balls into large pot of boiling salted water. Cover partially and reduce heat to medium. Simmer until matzo balls are tender, about 1 hour. Using slotted spoon, transfer matzo balls to clean baking sheet. (Can be made ahead. Let stand at room temperature 2 hours or cover and chill up to 1 day. Rewarm in soup before serving.)
Makes about 36.
Bon Appétit
Menus
April 2006
