This incredible soup is prepared and cooked in two days; if the stock is refrigerated over night, it’s much easier to remove the fat. See the bottom of this post for a heartier or lighter version.
- 10 cups water (reserve ¼ cup for matzo balls)
- 1/2 chicken cut into large sections: breast, thigh, leg, wing, and bottom; bone in.
- 3 largely chopped carrots
- 1 largely chopped yellow onion
- 4 largely chopped celery
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup Smart Balance Oil
- 2/3 cup frozen peas (keep separate in freezer until the very end)
- 2/3 cup uncooked semolina pasta (angel hair)
2 Tablespoons bouillon or concentrated chicken stock
Bring water to a boil; season water with a gentle dash of all the seasonings and bouillon (easy on the salt for now) Add chicken, cover, and boil for 5 minutes; then, reduce heat to a simmer (low boil) for 25 minutes while stirring occasionally.
While the chicken is cooking wash and cut up vegetables (not the peas). Refrigerate vegetables in a covered dish or food storage bag until ready to cook. When the chicken is finished simmering, remove the pot from heat, and remove chicken from the stock pot and place it in a large bowl to cool.
In about 20 minutes, the chicken should be cool enough to work with. Remove all the chicken meat from the bones, and use your hands to pull it apart into smaller bite size pieces. Discard all skin and bones and double check for any bones. Place cooked chicken pieces into a covered bowl or food storage bag; refrigerate the chicken until the stock is ready.
Place covered stock pot (seasoned water) onto a towel, and refrigerate over night.
Prepare matzo ball recipe (seasoned with the same seasonings as yesterday, but no bouillon (easy on the salt) just add pinches or a quick shake of each.Whisk eggs; add oil, water and seasonings; mix again, then, mix in matzo meal. Refrigerate 1 hour.
Next discard fat from stock pot.
Bring stock to a boil, frequently stir and add pinches of the stock seasonings, one more time (very easy on the salt), and if you wish for more flavor, you could add another Tablespoon of bouillon or concentrated chicken stock. (When I use bouillon, I try to use low sodium brands, I prefer to add my own salt.) Add vegetables (no peas yet!). While the vegetables start to boil, make 1 Tablespoon of matzo balls at a time. If meal is too sticky, rinse your hands in cold water and lightly pat dry as needed while making the balls or try refrigerating the meal a bit more, and wait to start the boil.. The balls should be soft, and totally difficult to form smooth balls; that is okay because then they will be soft, moist and fluffy. If the meal is too hard and the balls are firm, then you will get awful balls:) Work fast and place each ball into the boiling vegetables.
Stir, cover, and reduce heat to a simmer (low boil) for 30 minute while stirring frequently.
15 minutes before the vegetables and balls are cooked, add frozen peas, cooked chicken, and uncooked angel hair pasta; give it a good stir and cover.
Remove the pot from heat and uncover, as soon as cooking time is up.
If you have 6 people who eat 3 matzo balls each, then you should have enough balls. If you desire more balls (People love matzo balls!) then double the matzo ball recipe and cook the first batch in the stock without anything else in it; remove them, and set aside while you cook the vegetables and second batch of balls, with all the soup ingredients. Just put the first batch of balls back into the finished soup...
And, you're ready for some goodness!