Chicken soup with matzo balls
1 Chicken plus extra wings or backs
2 sticks celery
2 carrots plus one chopped carrot
Salt to taste
Rinse chicken and pat dry. Peel onion and place in chicken cavity. Peel carrots, parsnips and cut in half or thirds along with celery. Place in a stockpot. Add Chicken. Add water to just cover the chicken. Bring to a boil and then simmer about 50-60 minutes. Remove chicken and veggies. Add salt. Cool soup and skim. Can shred some of the chicken and add back if desire. When serving, I add fresh carrots and cook them in the broth for a bit.
I use the mix for matzo balls and follow the directions. Make sure you get the box with only the matzo balls, not with the soup envelope also. Important to chill the batter at least as long as they say in the recipe. I have chilled it longer. Also need to use a big stock pot with a cover. Make sure your hands are wet when forming the batter into balls.
Just before serving, add matzo balls to broth. If you are making in advance, store broth and matzo balls separately. Heat broth first and add matzo balls to warm at the end.
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