Ingredients
For matzo balls
1/2 cup Matzo meal
2 tablespoons of butter
2 eggs
Salt to taste
For soup
1 Cornish hen
1 chicken bullion (for cooking Matzo balls)
2 cups of diced carrots.
2 cups of chopped celery.
½ cup of diced onion
1 pod of minced garlic
1 tablespoons on ginger
1 tablespoon of lemon juice.
1 bay leaf
1 teaspoon Peppercorns
5 cloves
1 cinnamon stick (2 inches/broken)
¼ cup of chopped Parsley
Salt to taste.
Preparation.
For Matzo balls
In a large stock pot, boil water with the Bullion.
In a bowl combine matzo meal, eggs, butter, salt and form round balls about the size of a Walnut.
Drop them in the stock pot and cook on a low flame for atleast two to three hours.
For Chicken soup
In another stock pot, heat oil and add onions, garlic, bay leaf, peppercorns, cloves, cinnamon stick and cook on a low flame, until onions turn golden brown. Add six cups of water and stir. When the water comes to a boil, lower the flame and drop in cut up chicken pieces, ginger, carrots, celery, lemon juice, salt and cook covered on slow simmer for 2-3 hours.
At the time of serving fish out a couple matzo balls and place them over the serving bowl. Laddle chicken soup over the matzo balls and serve hot.
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