Chicken Soup with Wild Mushrooms and Herbed Matzo Balls
| Yield: | 1 Servings |
| Categories: |
| SOUP | ||
| 1 | tb | Vegetable oil |
| 1 | 3-pound chicken; cut into pieces | |
| 2 | lg | Onions; cut into 1-inch pieces |
| 12 | c | Water |
| 3 | Celery stalks; cut into 1-inch pieces | |
| 3 | Fresh parsley sprigs | |
| 2 | Bay leaves | |
| MATZO BALLS | ||
| 1 | oz | Dried shiitake mushrooms |
| 2 | c | Hot water |
| 1/3 | c | Chicken fat; (reserved from stock or purchased) |
| 4 | lg | Eggs |
| 2 | tb | Chopped fresh chives |
| 1 1/2 | tb | Minced fresh tarragon or 1 1/2 teaspoons dried; crumbled |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | c | Unsalted matzo meal |
| 3 1/2 | qt | Water; (14 cups) |
| 1 | ts | Minced fresh tarragon or 1/4 teaspoon dried crumbled |
| Minced fresh chives |
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