All hail comfort food! A rich, flavourful, herb-and-spice broth accompanies succulent roast chicken and veggies in this mouth-watering soup.
Directions for: Chicken Soup with Veggies and Matzo Balls
Ingredients
Soup2 lb(s) (900 g) chicken bones
1 chicken breast, boneless, skin separated and set aside
3 large Spanish onions, peeled and quartered
3 stalks celery, coarsely chopped
1 large carrot, coarsely chopped
1 Tbsp (15 mL) olive oil
Salt and black pepper, to taste
1 bay leaf
8 sprigs parsley, stems only
Matzo Balls3 eggs
cup (60 mL) chicken drippings (from recipe above)
3 Tbsp (45 mL) soda water
cup matzo meal
tsp (2.5 mL) chili powder
tsp (2.5 mL) garlic powder
tsp (2.5 mL) onion powder
tsp (2.5 mL) paprika
tsp (2.5 mL) each salt and pepper
Garnish1 cup (250 mL) vegetable oil
Chicken skin, reserved from breast
2 onions, roasted, set aside from soup recipe
2 Tbsp (30 mL) Worcestershire sauce
1 Tbsp (15 mL) hot sauce
Directions
Soup1. Preheat oven to 450F (218C).
2. Combine chicken bones, chicken breast, onion, celery, and carrot in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 20 to 30 minutes.
3. Keep the pan drippings and transfer the bones, breast meat and vegetables (except 2 of the onions, set aside) to a large pot, add 6 cups cold water, and the remaining ingredients, bring to a boil over high heat. Reduce the heat to medium and simmer for 30 minutes, skimming the scum that rises, every 5 minutes.
4. Remove from the heat and strain through a mesh strainer into a clean pot. Place broth back on the stove over high heat.
5. Once the chicken breast has cooled, shred meat and add to the pot with the broth.
Matzo Balls1. In a bowl, mix all the ingredients. (mixture will resemble wet sand; it will firm up as it rests). Cover and chill for minimum 20 minutes to overnight.
2. Form into balls, about the size of a golf ball, add to the strained soup broth and cook for about 20-25 minutes.
Garnish1. In a pot, heat vegetable to 375F (190C). Fry chicken skin until crispy, about 3-5 minutes.
2. In a blender, add roasted onions, Worcestershire and hot sauce, puree until smooth.
3. Ladle soup into bowls and garnish with onion puree and piece of chicken skin.
See more: Chicken, Comfort Food, Eggs/Dairy, Herbs, Lunch, Main, Roast, Soup, Vegetables