Bertha's Matzo Ball Soup
This meal is Jewish penicillin--it'll cure anything. My grandmother liked to make this hearty version. My mother, though, prefers to reserve the chicken and vegetables for a later use and serves a clear broth with her matzo balls.
- 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
- 1. 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.
- 2. 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.
- 3. Remove chicken, and let cool. Skim fat. Remove chicken from bones, and return meat to soup. Add matzo balls, and serve.
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