2 tbs vegetable oil
1 onion, diced
2 carrots, diced
1 stalk of celery, diced
3-4 lb chicken parts (i.e. legs, wings), cut into small pieces
2 1/2 quarts of water
1 tbs salt
2 bay leaves
1 tsp dried thyme
1/2 tsp cayenne pepper (optional)
Matzo (source: Streit’s Matzo Meal)
1 cup Streit’s Matzo Meal
4 large eggs
1/4 cup oil
1/4 cup seltzer
1 tsp salt (or to taste)
pinch of ground pepper
1. Heat oil in a stockpot or Dutch oven. Add onion and sauté for 3-4 minutes, until slightly brown, then add celery and carrot. Season with some salt and cook for 5-7 minutes, or until carrot and celery slightly soften. Transfer cooked vegetables to a bowl.
2. Add a single layer of chicken pieces into the pot, sauté until slightly brown. Remove chicken pieces from pot and place them in the bowl with the onion, carrot and celery. Sauté the remaining chicken pieces until slightly brown. Return the onion, carrot, celery and cooked chicken to the pot, reduce heat to low, cover and simmer for 30 minutes.
3. Increase heat to high, add the water, salt, bay leaves, thyme and cayenne pepper. Once it reaches a boil, lower the heat, cover and simmer for 40-45 minutes.
4. Strain the stock into a large bowl and discard the solids. Skim the fat from the surface, or allow the soup to cool entirely, then scrape the fat off.
1. Beat eggs, then add seltzer, oil, salt and pepper. Mix well, then add matzo meal. Combine throughly and refrigerate for an hour.
2. Fill a large pot with water and bring to a boil. Moisten hands with cold water, then form 1″ balls from the matzo mixture. Add the balls to the boiling water, reduce heat to low, cover and cook for 30 minutes (or until done.)
3. Remove the matzo balls with a slotted spoon, add them to the broth and heat together in a pot for 15-20 minutes.