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Added by Serg


  • 2 x carrots
  • 1 x onions
  • 2 x celery stalks
  • 1 bay leaf
  • Dill
  • leftover chicken
  • brandy
  • Butter
  • Sweetcorn


  1.   Pick chicken from carcass, then place half the veg and the bones enough water to cover it all, about 8 cups. Bring to the boil then reduce to a simmer and cook for 2 hours.
  2.   Pour the stock through a fine sieve, discard the bones and veg. Bring back to a simmer and season. Now poach the remaining Carrots, celery and onion in the stock.
  3.   At the same time char the sweetcorn and caramelize all over. Remove from the pan, cool and then cut shards off the core.
  4.   Once the veg is perfectly cooked, about 8-10 minutes later, add the brandy, chicken and sweetcorn. Finally after 2 – 3 minutes add the dill and pour over the Matzo balls

Matzo Balls

  • 4 large eggs
  • 4 tbsp chicken fat from the stock
  • ½ tsp pepper freshly cracked
  • 130g Mazto meal (or matzo crackers blitzed to a fine powder
  • ½ tsp baking powder


  1.   Combine all the ingredients in a large bowl, it will be loose to start off with but will thinken up. Cover and hold in fridge for a min of 2 hours or over night
  2.   Wet hands and roll the mixture into balls. Boil in salted water until floating, soft and fluffy. Remove and serve.
Chicken Soup

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