Sue Edwards cooked this traditional Jewish recipe - that originated in Romania, travelled to New York, and is now a treasured family favourite in Devon - on There's No Taste Like Home.
Ingredients
Method: How to make Grandma Mary’s Jewish chicken soup with matzo balls
To prepare the matzo ball mix:
Separate the eggs and beat the whites until stiff.
Beat the yolks for about a minute and then stir in olive oil and salt. Fold the egg whites into the yolks and then carefully fold in matzo meal for about a minute and then refrigerate the mix for an hour.
Wash the chicken and cut it into quarters.
Chop the carrots, onion and celery.
Put chicken, carrots, onion, celery, salt, bay leaf and water into pressure cooker. Crumble the stock cube in and cook for 25 minutes.
Chill the soup for an hour and then skim any fat from the top of the soup.
Form the matzo balls (about the size of walnuts).
Transfer soup into a clean pot, bring back to the boil and then add matzo balls on top.
Cook for a further 20 minutes.
Serve in bowls sprinkled with chopped parsley.
