Ingredients
1 (3 pound) chicken, cut into quarters
6 carrots, peeled and cut in half
3 stalks celery, with leaves, cut in half
2 large onions, peeled and halved
1 Tablespoon GOLDEN BLOSSOM HONEY
1 teaspoon dried dill
1 teaspoon salt
Matzoh Balls:
2 eggs
2 tablespoons vegetable oil
1/2 teaspoon GOLDEN BLOSSOM HONEY
1 teaspoon salt
1/2 cup matzoh meal
2 tablespoons water
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Place chicken and vegetables in a large soup pot. Add enough water to cover. Add honey, dill and salt and bring to a boil. Reduce heat and simmer 1 ΒΌ hours. Let cool to room temperature. Refrigerate overnight. Remove fat, onions, celery, carrots and chicken (set chicken aside to make chicken salad if desired). Slice carrots and place back in pot. Return to stove and heat through, simmering at least 30 minutes. Serve with matzo balls.
Matzoh Balls:
In a medium bowl, whisk eggs thoroughly. Beat in oil, honey and salt. Gradually add matzo meal and stir until well combined. Mix in water. Cover bowl and refrigerate 1/2 hour. Remove and make 8 one inch balls (wet hands with cold water to avoid sticking). Bring 2 quarts water to a boil. Add salt and reduce heat to simmer. Gently add matzo balls to water, cover and simmer 45 minutes. Serve with Chicken Soup. Yields: 8 matzo balls.
Serves: 6-8.
Matzoh Balls:
In a medium bowl, whisk eggs thoroughly. Beat in oil, honey and salt. Gradually add matzo meal and stir until well combined. Mix in water. Cover bowl and refrigerate 1/2 hour. Remove and make 8 one inch balls (wet hands with cold water to avoid sticking). Bring 2 quarts water to a boil. Add salt and reduce heat to simmer. Gently add matzo balls to water, cover and simmer 45 minutes. Serve with Chicken Soup. Yields: 8 matzo balls.
Serves: 6-8.
