This Chicken Matzo Ball Soup is my family natural cold remedy. The recipe goes hundreds years ago but it is definitely soul food for all my family until this day.
|For chicken broth|
|Baby dill||1/3 Cup (5.33 tbs)|
|Himalayan pink salt||1 Teaspoon|
|For matzo balls:|
|Matzo meal||1 1/2 Cup (24 tbs)|
|Schmaltz/Avocado oil||1/4 Cup (4 tbs)|
|Freshly ground black pepper||1/2 Teaspoon|
|Boiling water||1 Cup (16 tbs)|
|Baking powder||1/4 Teaspoon|
|Cayenne pepper||1 Pinch (Optional)|
1. In a large pot, place the whole chicken along with onion, celery stalks, carrots, bell pepper, baby dill, himalayan pink salt, and peppercorns. Pour in about 2.5 to 3 litres of water in the pot. Allow the broth to simmer for about 2 to 2.5 hours.
2. For matzo balls: in a large bowl, combine matzo meal with eggs, schmaltz, salt, pepper mix well to combine everything. Gradually start adding the water and continue mixing.
3. Add in the baking powder and cayenne pepper (optional) and stir to combine. Allow the mixture to stand for 30 minutes so that the water is absorbed. In case the mixture looks runny, add half a tablespoon of flaxseed powder, this will help in absorbing the excess moisture.
4. In another pot, bring water to boil and add some salt to it. With the help of an ice cream scoop, drop the prepared batter in boiling water. You can also prepare matzo balls using your hands. Once the matzo balls start floating on the surface, allow them to cook for another 10 minutes and then then remove them using a slotted spoon.
5. Strain the chicken broth and ladle it into individual soup bowls and add matzoballs to each bowl.
6. Serve hot.