 |
Matzo Ball Soup
This is comfort food at its best. This is my husband's favorite meal. Hands down. His maternal grandfather was Jewish and growing up his mother would make this version of chicken soup. What sets this apart from any other is the matzo balls. Not all matzo balls are created equal. In fact, I have found first hand that making the perfect matzo ball is not as easy as it seems.
After many, many pots... I do believe I have found the PERFECT MATZO BALL SOUP recipe. That's right. I said it. These matzo balls are so perfect. They fall right between a "sinker" and a "floater" (true matzo ball connoiseurs know what I mean), the texture is perfection!!! The soup is perfectly seasoned and while we like chicken and veggies in ours you can simply strain out the vegetables if you like yours to be all about those pillows of goodness. Try it. You'll like it!
Homemade Chicken Stock
1 whole chicken, cleaned
10 cups chicken stock or water
3 med. carrots, sliced into 1/2 in. pieces
3 stalks of celery, sliced into 1/2 in. pieces
1 lg. onion quartered
1 whole head of garlic, halved down the middle, skins and all.
2 Tbsp. salt
1 Tbsp. pepper
In a large stock pot bring all ingredients to a rolling boil and lower heat to med/low until chicken is tender and comes easily off the bone. Set chicken aside to cool. Strain stock very well. May take running it through several times. You want the stock as clear as you can get it. Discard veggies. When chicken is cool pick the meat off the bone and set aside.
Matzo Ball Soup
Matzo balls
3 large eggs
3 Tbsp rendered chicken fat or
veg. oil
1 1/2 tsp salt
3/4 c. + 2 Tbsp matzo meal
1/2 c. chicken stock or water
3 med. carrots, sliced into 1/2 in. pieces
3 stalks of celery, sliced into 1/2 in. pieces
10 cups chicken stock
shredded chicken
dill to garnish
In a medium bowl, whisk eggs and chicken fat or oil until combined. Whisk in stock and salt. Add matzo meal, and whisk until combined. Cover and refrigerate until firm, 2-4 hrs.
Line a baking sheet with parchment paper. Bring Chicken Stock to a boil in a large stock pot. Reduce heat to a simmer.
Dampen finger tips and form 2 Tb of matzo mix into a 1 1/2 in ball. Be careful not to compress too much. Place on baking sheet. Repeat.
Drop matzo balls into simmering soup. Once they've all been added, cover and cook 10 min. Add carrots and celery, cover and continue cooking 20-25 min until veggies are tender. At this point you can also add the chicken if you like.The matzo balls should be light throughout when cut in half. If the center is darker, cook another 5-10 minutes.
Garnish with sprigs of dill.
Mazel Tov.
