Chicken Soup With Matzo Balls

Oxmoor House
12 servings


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1 (5-pound) baking hen, quartered
4 quarts water
4 stalks celery, cut into 3-inch pieces
4 carrots, cut into 3-inch pieces
1 large onion, quartered
1 small green pepper, seeded and coarsely chopped
1 bay leaf
1 tablespoon salt


Combine all ingredients except Matzo Balls in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 3 hours or until hen is tender.

Remove hen from broth, and reserve for use in another recipe. Strain broth, and discard vegetables.

Return broth to Dutch oven; bring to a boil. Drop Matzo Balls into broth. Cover and cook 30 to 40 minutes.

Created date

February 2010