Chicken Soup With Matzah Balls
Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to a fine dining and bed breakfast, Chef John Folse & Company encompasses many...
Keywords
- Chef John Folse
- Cajun Food
- Ship Cajun Food
- Precooked Cajun Food
- Cajun
- Creole
- Manufacturing
- Louisiana
- Food
- Lafitte's Landing Restaurant
- Bittersweet Plantation
- White Oak Plantation
- cookbooks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jfolse.com.
Cooking tools:
- Stockpot
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Stove
- Refrigerator
- Mixing bowl
- Whisk
- Spatula
- Ladle
- Measuring spoon
- Measuring cup
- Spoon
- Serving bowl
Ingredients
- 1 (4–5 pound) chicken
- 1 gallon cold water
- 3 carrots, sliced
- 4 celery stalks, sliced
- 2 onions, quartered
- 2 cloves garlic, sliced
- 10 peppercorns
- 1 bay leaf
- salt
- cracked black pepper
- 6 sprigs fresh dill
- 3 eggs, separated
- 3 tbsps chicken fat
- ½ tsp salt
- 3 tbsps hot water or chicken stock
- ¾ cup matzo meal
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