Ingredients
Soup
- 1 whole raw chicken cut into quarters
- 1 large onion quartered
- 4 celery stalks, cut lengthwise in half
- 2 cloves garlic
- 1 fennel bulb quartered
- 1.5 cup sliced shitake mushrooms
- 3 bay leaves
- 1 large bunch parsley
- 1 large bunch dill
- 8 cups water
- 2 tsp pepper
- 1 tsp Pink Himalayan Salt
Matzoh Balls
- 1 lb ground chicken
- 1/4 cup chicken stock
- 2 Tbsp ground almonds
- 1 Tbsp almond flour
- 2 tsp Pink Himalayan Salt
- 1/8 tsp pepper
- 8 cups water
- 1 tsp onion powder
- 2 cloves garlic crushed
- 1 large egg
- 1 Tbsp coconut oil
Instructions
Matzoh Ball Making
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Add all the the matzoh ball ingredients (except for the water) into a mixing bowl and mix together well, ideally using your hands. Cover with plastic wrap, and refrigerate for 3 hours minimum or max 1 day.
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Fill up a bowl with water and put nearby. Wet your hands before scooping up some batter and shape into 1 ½-inch balls.
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Put all the balls onto a plate and place in the fridge. Fill a pot with the 8 cups of water and put on the stove. Wait until the water reaches a boil. Add the balls, reduce heat to simmer and cook for 8 minutes. The balls are all ready then, they can be kept seperate from the soup until eaten or added into the soup once the soup is done for more flavor.
Soup Making
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Add all the ingredients (except for the salt and pepper) for the soup into a large pot and then add the water. Bring to a boil.
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Skim the scum off the top of the soup using a spoon. Add the salt and pepper.
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Cover the pot, reduce the heat to low, and let the soup simmer, for 2 hours.
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Let the soup cool. Strain through a large sieve.
Recipe Notes
