Sabbath Soup Recipe
- 2 pounds chicken pieces
- 10 cups cold water
- 1 whole onion, peeled
- 2 ribs celery, including leafy tops
- 1 small leek, cleaned and left whole
- 1 bay leaf
- Salt and freshly ground pepper, to taste
- ½ pound carrots, sliced
- My Mother’s Matzo Balls
- 1 cup very fine noodles (soup noodles)
- 2 tablespoons chopped fresh dill or Italian parsley
- Combine chicken, water, onion, celery, leek, bay leaf, and a pinch of salt in a large saucepan and bring to a boil. Skim thoroughly. Partially cover and simmer 1½ hours, skimming occasionally. Add carrots and simmer about 15 minutes or until tender. Skim off excess fat. Add pepper. Refrigerate soup. Thoroughly skim fat from soup.
- Prepare matzo balls. Then, skim fat again from soup. Discard onion, celery, bay leaf and leek. Reheat to a simmer. Cover and keep hot.
- Cook noodles in a large pan of boiling salted water about 7 minutes or until just tender. Drain well.
- Add dill to soup. For each serving, remove 2 or 3 matzo balls from their cooking liquid with a slotted spoon, add them to soup bowls and ladle hot soup over them. Add noodles and a few carrot slices to each bowl. Serve hot.
