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Chicken Soup with Matzoh Balls

This Passover staple is so easy–especially with a pressure cooker for the stock. Surprise!  It’s low calorie too!

I don’t profess to be kosher or even Jewish, but I have long loved this soup. 

I’ve taken to making all my stocks in my electric pressure cooker.  Nothing could be easier.  You just set it and forget it.

The matzoh balls I make come straight off the package of Manischewitz matzoh meal, and there’s nothing complicated about them.  True, you can buy a “mix” but why bother?  All that is is probably matzoh meal anyway where you add all the other ingredients!   It’s always good to have a tin of matzoh meal anyway.  You can use it as breadcrumbs and sometimes it adds a better flavor AND texture than plain breadcrumbs.

So here’s the recipe (and you can make extra stock and freeze it for other uses), and Happy Passover to all my Jewish readers.

Chicken Soup with Matzoh Balls

Stock:

• 4 large chicken leg quarters 
• 1 carrot, cut up
• 1/2 cup celery leaves
• 1 small onion, cut in quarters
• 1/2 tsp dehydrated dill weed or 2 sprigs fresh
• 1 tsp salt
• 4 cups water

Place all ingredients in pressure cooker.  Cook on HI or 15 psi for 55 minutes.  Let pressure drop naturally.  Remove lid of pressure cooker and remove chicken with tongs or slotted spoon.  Save this chicken to make chicken salad.


Strain stock through a cheesecloth or fine sieve into a bowl.  Discard vegetables.


Refrigerate until chilled so fat congeals and can be removed easily.

To make stock on the stovetop, place all ingredients in a large stock pot, bring to boil, cover and reduce heat.  Simmer for 2-3 hours, skimming any foam that floats periodically. 


Matzoh Balls:

• 2 large eggs
• 2 tbs oil
• 2 tbs water or chicken stock
• 1/2 tsp salt
• 1/2 cup matzoh meal

Beat together the eggs, oil water or stock and salt.  Add the matzoh meal and blend well.


Cover and refrigerate for about 20-30 minutes.


Meanwhile, bring 6 cups of salted water to a boil in a large pot.  Form 1-inch balls from the matzoh ball mix; drop in boiling water.  Lower heat, cover and simmer for 30-40 minutes.  Remove with slotted spoon.


Now For the Soup


Place de-fatted chicken stock in a large pot.  Add matzoh balls and bring to a boil.


Simmer for 20 minutes and serve.


Makes 4 servings.

Chicken Soup with Matzoh Balls

Chicken Soup with Matzoh Balls

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