INGREDIENTS

INSTRUCTIONS

Place the chicken, onions, and carrots in a large stock pot. 2) Put
the water into another pot. 3) Boil the water and pour it over the
chicken, onions, and carrots. Make sure you put in just enough to
cover the chicken and veggies in the pot; if you put in any more, the
soup will be watery unless you boil off the excess water, which takes
a while.) 4) Loosely cover or partially cover the stock pot and  simmer
for several hours--the longer, the better, usually. 5) Strain  soup,
pouring the liquid portion into a large pot. 6) Place pot with  liquid
in the fridge until it cools. 7) Take rendered chicken fat off  the
surface of the cooled soup. Reserve the fat. (An alternate way to
separate the fat from the soup is to pour the soup into a measuring
cup that has a spout at the bottom rather than at the top. This way,
you can pour off the soup from the bottom of the measuring cup and
leave the fat.) 8) Reheat soup to a boil and throw in matzoh balls
and, if you like, onion, carrot,and/or chicken bits from earlier
stages in making this soup. 9) Cook matzoh balls, add salt and  pepper,
and serve. MATZOH BALLS: 1) Blend fat and eggs together. 2)  Add matzoh
meal and salt, blend well. 3) Add soup stock and mix until  uniform. 4)
Cover mixing bowl and put it in the fridge for about  15-30 minutes.
(The longer you leave the matzoh ball mixture in the  fridge, the
fluffier the matzoh balls turn out. My mom makes them  fluffy, but some
people like them dense.) 5) Make mixture into balls  and drop them into
boiling soup.(I don't think you need to make the  mixture into balls;
the matzoh balls taste just fine if you simply  drop the mixture into
the soup by spoonfuls.) 6) Boil for a few  minutes--longer for a
mixture that makes dense balls, esp. if you've  made it into large
balls, shorter if you're using a mixture that  makes fluffier balls.)
What to do with soup leftovers: If you've made  a good chicken soup,
you've boiled the chicken for a while, and the  solid chicken now
tastes like chewy nothing. Instead of throwing it  all away, here's
what we used to do with the remaining chicken: Curry  Chicken with
Coconut Raisin Rice: Cook some rice the way you  ordinarily would, but
add some unsweetened shredded coconut and  raisins to the water when
you go to boil the rice. Shred the chicken.  It should fall apart
easily. Heat a little vegetable oil in the  bottom of a large frying
pan. When the oil is hot, throw in some  turmeric, some cumin
seeds--either ground or whole--,some caraway  seeds, and some sliced
onion. Feel free to go a little heavy on the  onion and spices;
remember, you're going to be eating this with rice,  and the chicken
has no strong flavor of its own. If you don't have  any of these
particular spices on hand, just use sliced onion and  curry powder.
It'll still be OK. When the onion is translucent, add  the shredded
chicken and fry in the frying pan. Make sure to stir  frequently; this
stuff cooks quickly, since the chicken is already  cooked. Add ground
red pepper and stir through. Serve curried chicken  with raisin coconut
rice. This also tastes very good cold. Posted to  Recipe Archive - 10
November 96 Date: Sun, 10 Nov 96 12:23:20 EST  submitted by:
silverman.30@osu.edu

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Nutrition (calculated from recipe ingredients)
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Calories: 1219
Calories From Fat: 412
Total Fat: 45.4g
Cholesterol: 1224.9mg
Sodium: 5698.9mg
Potassium: 2660.1mg
Carbohydrates: 12.9g
Fiber: 2.3g
Sugar: 7.9g
Protein: 176.4g