This is my families recipe (Well, at least my mother and me)- it is an untraditional Chicken Soup with Mutzah Balls. The above picture is the result. It takes hours. Many of my friends call it a chicken stew.
carrots - 2
parsnip - 2
potatoes - 2
onions - min 2
green pepper - 1 or 2
celery - 2 large
mushrooms - 1 small package - or canned can be used
salt (to taste)
hot sauce (optional a couple of drops - difference from original recipe)
Take your rinsed chicken and put in a very large pot with water. I've used everything from chicken legs with backs attached to chicken necks (when money was tight) to breasts. I usually use several pounds as then I use it as meal with a salad sometimes. Boil the water and there will be a foam on the top. Once the chicken is floating skim the surface. While you are waiting for this cut up all the veggies to bit sized pieces. Then add the spices. I usually add several, 2 or more, bay leaves, one heaping teaspoon of crushed garlic, for paprika I don't measure (Hungarian ancestry)and a couple of drops of hot sauce(optional). I add the salt later once I tasted it. Now for the 'fun' part. If you used chicken with bones and/or skin, I take out each piece remove skin & bones, cut to bit sized pieces and put back in the soup.
Matzoth Balls (recipe from the side of box of matzoth meal from decades ago) It is best to mix down the night before you make soup.
2 tablespoons oil
2 eggs beaten lightly
1/2 cup matzoth meal (think bread crumbs made from matzoth)
salt (I've changed from original to a couple of shakes of salt or none)
2 tablespoons water
Combine oil & eggs. Add matzoth & salt. Blend well with fork. Stir in water. Cover and chill. Make plum sized balls.
I usually make a 5 times recipe the night before. I use a teaspoon and have cold water nearby as it sticks like glue to everything.
The soup stores for up to a week and nukes well. I have no idea how to make a little of this. At Christmas it served 7 then another 10 or so serving in the next week. So about 17 servings