← All recipes

Official" Jewish Mother Chicken Soup

Official" Jewish Mother Chicken Soup is built on Carrots Chopped, Salt And Pepper, Eggs Slightly Beaten, Salt About, and Matzoh Meal About. Keep it handy for the next time you cook it.

Ingredients

• 1
• Salt And Pepper
• 2
• 1 tsp
• 1/2 cup

Method (preview)

1. 1

   1) Place the chicken, onions, and carrots in a large stock pot.

2. 2

   3) Boil the water and pour it over the chicken, onions, and carrots.

3. 3

   Make sure you put in just enough to cover the chicken and veggies in the pot; if you put in any more, the soup will be watery unless you boil off the excess water, which takes a while.)

4. 4

   4) Loosely cover or partially cover the stock pot and simmer for several hours--the longer, the better, usually.

5. 5

   6) Place pot with liquid in the fridge until it cools.

6. 6

   Reserve the fat. (An alternate way to separate the fat from the soup is to pour the soup into a measuring cup that has a spout at the bottom rather than at the top.

7. 7

   8) Reheat soup to a boil and throw in matzoh balls and, if you like, onion, carrot,and/or chicken bits from earlier stages in making this soup.

8. 8

   9) Cook matzoh balls, add salt and pepper, and serve.

9. 9

   1) Blend fat and eggs together.

10. 10

    2) Add matzoh meal and salt, blend well.

11. 11

    3) Add soup stock and mix until uniform.

12. 12

    6) Boil for a few minutes--longer for a mixture that makes dense balls, esp. if you've made it into large balls, shorter if you're using a mixture that makes fluffier balls.)