Lisa Wexler, sister of Real Housewives of New York City‘s Jill Zarin and co-author of the book Secrets of a Jewish Mother, gave us the recipe for her “best chicken soup ever.” But, if you want to go an even more traditional route and make matzoh-ball soup, we have the scoop from Andrea Correale, president of Elegant Affairs Caterers, which serves NYC and the Hamptons.
Lisa’s ‘Best Chicken Soup Ever’:
1 kosher chicken
You’ll need to start this early. In a large pot, place one the chicken (pullet preferred), one tablespoon kosher salt and one large Spanish onion. Cover with water to the top.
Bring to a raging boil. Then let the soup simmer on the stove for hours –at least three.
Then add one five-pound bag of old-fashioned carrots, peeled and diced. Also add one package of celery stalks, diced.
Bring to boil again, then let simmer again, this time for a few more hours.
By evening, you have soup, and don’t worry if you have a lot of chicken bones floating around in it. Cover the soup and put it in the refrigerator. The next morning, there will be a lot of congealed chicken fat at the top. Spoon it off and toss it in the garbage.
Take out all the chicken. Throw away the skin and the bones and put the nice-looking meat back into the soup.
Reheat to taste. Add some chopped, fresh parsley at the very end before serving. Everyone will love you. Forever.
Side Note: For a very large batch of soup, you use a lobster pot, two chickens instead of one, and make it two days ahead of time, instead of just one. This way, you have two mornings to get the fat off.
Andrea Correale’s Matzoh Ball Soup:
Follow the directions carefully because they can be a bit temperamental:
1 cup matzo meal
4 large eggs
1 teaspoon kosher salt
4 tablespoons oil
2 teaspoons baking powder
4 tablespoons chicken stock
11/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
1 tablespoon dried parsley
1 teaspoon dill weed
1/2 teaspoon pepper
2 large cans chicken stock
2 carrots diced
2 celery stalks diced
1 large onion dinced
Place all dry ingredients into a bowl. In a separate bowl break eggs and add the oil and stock. Gently mix with a fork until the yolks are broken.
Pour egg mixture into the dry mixture and gently mix with the fork. (DO NOT OVER MIX, JUST COMBINE)
Place in the fridge and let it sit for 1 hour.
Place a soup pot on the heat, with a tablespoon of oil or so in the bottom of the pot. Add diced onion,celery, and carrots. Once the onion is translucent add and fill pot with 2 parts chicken stock add a 1 part water and bring it to a boil.
Take batter out of fridge and gently remove teaspoonfuls of the batter and roll into 1-2″ balls and drop into the water.
When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready.
DO NOT STIR AT ANY TIME!
Remove from pot gently, one at a time with slotted spoon. Place in soup and serve!