matzo ball soup
(1 rating)
Our neighbor Mrs. Goldblum would make this soup for everyone in the neighborhood when they were sick with cold. Jewish penicillin in a bowl.
(1 rating)
yield
8 -10
Ingredients For matzo ball soup
- STOCK
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4-5 lbchicken back, necks and wings
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3celery ribs, chunked
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2 mdcarrots, scrubbed and chunked
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2 smparsnips, scrubbed and chunked
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2 mdonions, unpeeled and quartered
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1head of garlic cut in half horizontally
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1 Tbsppeppercorns, whole black
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2 tspkosher salt
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1bay leaf
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4 qtcold water
- MATZO BALLS
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1/2 cmatzo meal
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2 lgeggs, lightly beaten
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2 Tbspreserved chicken fat (schmaltz) or canola oil
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1 tspkosher salt
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1/4 tspfreshly ground black pepper
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2 Tbspchicken stock or seltzer water
- SOUP
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3 qtprepared stock
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1 mdcarrot, peeled and thinly sliced
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few sprigfresh dill
How To Make matzo ball soup
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1STOCK: Bring all ingredients to a boil in an 8- to 10-quart heavy pot. Skim froth. Reduce heat and gently simmer, uncovered for 3 hours. Pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat, then chill, covered. Reserve a few tablespoons of the skimmed fat (schmaltz) if you wish to use them in matzo balls (below). Stock can be chilled 3 days in the refrigerator or frozen 1 month.
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2MATZO BALLS: There are two matzo ball camps: those that like them heavy and leaden at the bottom of a bowl and those that like them light and fluffy–these are the latter, and in my mind, the better ones. If you can’t find matzo meal, pulse a few pieces of matzo in your food processor until it is a coarse powder. If you can’t find matzo, well, you obviously do not live in New York City.
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3Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes. Bring 1 1/2 quarts of well-salted water to a brisk boil in a medium sized pot. Reduce the flame. Run your hands under water so they are thoroughly wet. Form matzo balls by dropping spoonfuls of matzo ball batter approximately 1-inch in diameter into the palm of your wet hands and rolling them loosely into balls. Drop them into the simmering salt water one at a time. Cover the pot and cook them for 30 to 40 minutes.
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4SOUP: About ten minutes before the matzo balls are ready, bring prepared chicken stock to a simmer with the sliced carrot in it. Ladle some soup and a couple matzo balls into each bowl and top with a couple snips of dill. Eat immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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