Name: Sally Morton's Matzo-Ball Soup
Ingredients: 6 tb Schmaltz; (chicken fat); 1 White onion; peeled, diced; 3 Celery stalks - (to 4); diced; 5 lb Chicken; cut in 8 pieces; 2 Bone-in skin-on chicken breasts; 3 Carrots - (to 4); peeled, sliced; 1 lg Parsnip; peeled; 1 bn Dill; 1 tb Coarse salt; 1 ts Pepper; 2 lg Eggs; lightly beaten; 1 bn Flat-leaf parsley; 1 c Matzo meal

People do not drift toward holiness. Apart from grace-driven effort, people do not gravitate toward godliness, prayer, obedience to Scripture, faith, and delight in the Lord. We drift toward compromise and call it tolerance; we drift toward disobedience and call it freedom; we drift toward superstition and call it faith. We cherish the indiscipline of lost self-control and call it relaxation; we slouch toward prayerlessness and delude ourselves into thinking we have escaped legalism; we slide toward godlessness and convince ourselves we have been liberated.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs			8	servings

INGREDIENTS

6	tb	Schmaltz; (chicken fat)
1		White onion; peeled, diced
3		Celery stalks – (to 4); diced
5	lb	Chicken; cut in 8 pieces
2		Bone-in skin-on chicken breasts
3		Carrots – (to 4); peeled, sliced
1	lg	Parsnip; peeled
1	bn	Dill
1	tb	Coarse salt
1	ts	Pepper
2	lg	Eggs; lightly beaten
1	bn	Flat-leaf parsley
1	c	Matzo meal

INSTRUCTIONS

In a medium stockpot, heat 2 tablespoons of schmaltz over medium heat. Add
onion, celery, and chicken. Sear until golden brown, 2 to 3 minutes. Add
carrots, parsnip, dill, salt and pepper. Cover ingredients with water, and
bring to a boil. Reduce heat, and simmer for 2 to 2 1/2 hours. During the
first half hour, skim impurities off the surface of the soup.
Remove the chicken, and reserve. Strain soup through a fine chinois. Add
the carrots and nicer pieces of chicken back into the broth. Reserve 1/2
cup of soup to make the matzo balls. Pour the rest of the soup into a
medium stockpot, cover, and keep on low heat. While the soup is cooking,
make the matzo balls.
In a large bowl, using a whisk, combine the eggs and remaining 4
tablespoons chicken fat. Whisk in 1/3 to 1/2 cup of the reserved broth to
moisten. Add matzo meal. Moisten with more chicken broth if needed. Cover
mixture with plastic wrap. Chill until mixture sets, about one hour.
In a large wide-mouthed stockpot, bring water to a boil; then lower heat to
a simmer. Dampen your hands and form matzo into walnut-sized balls. Drop
the balls into the water, and cook for 30 to 45 minutes. The matzo balls
will expand during cooking. With a slotted spoon, remove matzo balls to a
bowl. Ladle hot broth into soup bowls, and place balls in each bowl.
Serves 8 to 10.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 551 Calories (kcal); 33g Total Fat; (55% calories from fat);
39g Protein; 20g Carbohydrate; 233mg Cholesterol; 866mg Sodium Food
Exchanges: 1 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Recipe by: Recipe from Sally Morton, mother of television producer Robe
Converted by MM_Buster v2.0n.

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