Chicken Soup with Matzo Balls

Today’s lunch will be chicken soup with Matzo Balls. Matzo Balls are good with a clear chicken broth; but today we will have a hearty chicken soup. The starting point was about 2 pounds of leg quarters in a 5 quart crock pot. 5 sticks of rosemary with the leave n were laid in the bottom of the pot. 2 cups of water were added and the leg quarters were cooked until the meat was falling off of the bone. That was yesterday.

Today the meat and bones were separated and about a quart of water was added to the stock that was already in the pot. The meat was put back in and the whole mess was seasoned with Basil from last years garden, 1 clove of garlic, cumin, celery salt, black pepper and sage. I would have added oregano and parsley; but I did not have any. 5 green onions were chopped into the whole mess. 2 more quarts of water were added and 3 chicken bouillon cubes. Taste the broth. If it is too strong add more water. If it is too weak add bouillon.

Next come the matzo balls. Put 2 eggs and 2 tablespoons of oil in a mixing bowl. Add a 3 oz packet of matzo ball mix. I always use Manischewitz; but you can take your chances with whatever. Mix everything together until it has an even consistency and retard the mix (that means put it in the refrigerator) for 15 minutes. Make sure the chicken soup is really hot. Make the balls and drop them in. The balls will swell as they cook. Size is up to the cook. When making a hearty chicken soup. I start out with ping pong ball sized lumps. When making soup with a clear broth, I like something the size of a baseball. It’s all good. This is guaranteed to cure h1n1.


David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/