Jewish chicken soup with matzeballs

Name: Jewish chicken soup with matzeballs
Cook time: 45 min
Total time: 165 min
Yield: 4
Cuisine: American
Ingredients: 1 whole chicken 1.4 kg; 2 onions shredded; 500 g winter carrot in half slices; 3 stems celery in curves; 2 toes garlic in thin slices; 4 bay leaves; 3 Eggs; 1 package matzes 100 g; tray dill (a 15 g), finely chopped; 100 g vermicelli; tray flat leaf parsley (a 20 g), leaves finely chopped

A tasty american recipe. The starter contains the following ingredients: poultry, chicken (1.4 kg), onions (chopped), winter carrots (in half slices), celery (in bows), garlic (in thin slices), bay leaves, eggs, matzos (100 g), dill ((a 15 g), chopped), vermicelli, flat parsley ((a 20 g) and chopped leaves).

Ingredients

Kitchen Stuff

food processor

Directions

Put the chicken in a large pan and place well under water. Bring to the boil and reduce the heat. Hold for 30 minutes against the boil and foam the water regularly with a slotted spoon.
Add the onion, carrot, celery, garlic, bay leaves and salt. Bring the soup back to the boil and keep on boiling for 1 hour. Scoop off the fat occasionally; keep 4 tb apart for the matzeballs.
Meanwhile, beat the eggs and add the chicken fat, pepper and salt that has been left behind. Grind the matzes in the food processor and mix with 2 tbsp dill through the egg mixture. Add some chicken stock if the dough is too dry. Put in the refrigerator for 30 minutes. Roll 16 balls the size of a walnut of the dough with moist hands.
Remove the chicken from the soup, place in a shallow dish and allow to cool slightly. Place a clean, damp tea towel in a colander. Pour the soup through and collect in a clean pan. Spoon the finest pieces of vegetables into the soup and season with salt and pepper. Bring back to the boil and add the matzeballs. Let it simmer for 20 minutes until the balls are tender. Add the vermicelli after 10 minutes.
In the meantime, remove the skin from the chicken and meat from the bones. Add the meat to the soup with the parsley and the rest of the dill. Warm up and serve.