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I've been looking for a chicken soup with matzo balls recipe that would duplicate my grandma's (she died without passing on the recipe.) This one sounded like it would be close. I followed it to the letter, and let it cool in the fridge overnight so it would be easier to remove the fat.

When I took it out of the fridge, I was able to pull a solid layer of fat off the top, but the "soup" underneath is not liquid - it's gelatinous. Is this normal? If not, what did I do wrong? And is there any way to fix it? I had planned on giving jars of it to friends, but it looks pretty disgusting when cool, even if it does heat up correctly (which I'm not sure it does; it's reheating on the stove now.)

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marked as duplicate by SAJ14SAJ, Jolenealaska, EmmyS, KatieK, Mien Nov 18 '13 at 12:00

This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.

See also: cooking.stackexchange.com/a/37355/14401 -- Yes, it is perfectly normal, and considered desirable. –  SAJ14SAJ Nov 17 '13 at 23:36
If you've never seen that before, you're about to taste the best chicken soup you've ever had :) –  Jolenealaska Nov 17 '13 at 23:49
Thanks, everyone. I panicked and posted without even searching. Bad. I'll put together my jars, and just tell everyone that's what it's supposed to look like when cool! –  EmmyS Nov 18 '13 at 0:41

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