Sabbath Soup

Name: Sabbath Soup
Ingredients: 2 pounds chicken pieces; 10 cups cold water; 1 whole onion, peeled; 2 ribs celery, including leafy tops; 1 small leek, cleaned and left whole; 1 bay leaf; Salt and freshly ground pepper, to taste; 1/2 pound carrots, sliced; My Mothers Matzo Balls; 1 cup very fine noodles (soup noodles); 2 tablespoons chopped fresh dill or Italian parsley

11 ingredients

19 steps

Ingredients

2 pounds chicken pieces
10 cups cold water
1 whole onion, peeled
2 ribs celery, including leafy tops
1 small leek, cleaned and left whole
1 bay leaf
Salt and freshly ground pepper, to taste
1/2 pound carrots, sliced
My Mothers Matzo Balls
1 cup very fine noodles (soup noodles)
2 tablespoons chopped fresh dill or Italian parsley

Directions

1

Combine chicken, water, onion, celery, leek, bay leaf, and a pinch of salt in a large saucepan and bring to a boil.
2

Skim thoroughly.
3

Partially cover and simmer 1 1/2 hours, skimming occasionally.
4

Add carrots and simmer about 15 minutes or until tender.
5

Skim off excess fat.
6

Add pepper.
7

Refrigerate soup.
8

Thoroughly skim fat from soup.
9

Prepare matzo balls.
10

Then, skim fat again from soup.
11

Discard onion, celery, bay leaf and leek.
12

Reheat to a simmer.
13

Cover and keep hot.
14

Cook noodles in a large pan of boiling salted water about 7 minutes or until just tender.
15

Drain well.
16

Add dill to soup.
17

For each serving, remove 2 or 3 matzo balls from their cooking liquid with a slotted spoon, add them to soup bowls and ladle hot soup over them.
18

Add noodles and a few carrot slices to each bowl.
19

Serve hot.