Matzo Ball Soup

Life in Israel is strongly influenced by the yearly cycle of Jewish religious festivals. These are observed by Jews all over the world. During Passover, yeast breads are replaced by the delicious unleavened Matzo cracker bread. Leeks make this a very healthy soup. They contain antioxidants that help protect the body from free radical damage. A regular intake of leeks may help reduce heart disease.

Chicken

    1 cup peeled and sliced carrots
    1 cup heart celery stalks with leaves
    2 cups chopped yellow onion
    ½ teaspoon ground black pepper
    2 tablespoons chicken base
    1 cup hot water
    1 whole chicken
    Seasoning salt
    Freshly ground Tellicherry peppercorns
    Poultry seasoning
    Dried basil

Soup

    4 cups water
    Strained stock from chicken
    2 carrots, peeled and thinly sliced
    1 cup heart celery stalks with leaves
    1 leek, washed, quartered and sliced white portion
    1 teaspoon dried dill weed

Mini-Matzo Balls

    ½ cup broth from soup
    ½ cup matzo meal
    1 large egg
    ¼ teaspoon seasoning salt

1.  Turn a 6-quart crockery cooker onto low heat. Layer the
     carrots, celery and onions in the cooker.

2.  In a small bowl, mix the pepper, chicken base and hot water.  
     Pour over the vegetables in the crockery cooker.

3.  Set the chicken on the vegetables, then sprinkle with salt,
     pepper, poultry seasoning and basil. Insert a meat
     thermometer into the chicken breast. Cover and cook without
     removing the cover for 8 hours. Cook an additional hour or
     two if needed or raise heat so the chicken reaches an internal
     temperature of 185º.

5.  Remove the chicken and save one cup of the chicken pieces
     for the soup. Refrigerate the remaining chicken for
     sandwiches or soups.

6.  Strain the chicken stock into a 6-quart Dutch oven. Discard      
     the vegetables or save for a side dish. Refrigerate the stock if
     you want chicken fat to solidify so it can be lifted off stock.

7.  Add 4 cups of water to stock, heat on medium. Remove ½
     cup of stock. Add to matzo meal, egg and salt. Refrigerate.

8.  Stir carrots, celery, leek and dill weed into soup. Cook on
     medium until vegetables soften. The stock should be reduced
     enough to taste rich. Stir in the reserved cup of chicken.

9.  Spoon 6 individual tablespoonfuls chilled matzo dough onto
     hot soup. Cover and cook for 10 minutes. Serve in flat bowls  
     with one matzo ball per bowl. Sprinkle with parsley.

     Makes 6 servings