Ingredients: |
Ingredients: Soup:
1 Tbsp oil
2 cloves garlic
1 yellow onion
3 carrots
3 stalks celery
1 chicken breast
6 cups chicken broth
2 cups water
Freshly cracked pepper
Few sprigs fresh dill
Matzo Balls: Yield: About 15 matzo balls
4 large eggs
¼ cup schmaltz (rendered chicken fat), coconut oil or vegetable oil
¼ cup chicken stock
1 cup matzo meal
¼ teaspoon ground nutmeg
1 to 2tablespoons freshly grated ginger
2 tablespoons finely chopped parsley, dill or cilantro
1 teaspoon salt, more for cooking
Black pepper
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Directions: |
Directions:Step 1- In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and
parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
Step 2 -To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
Step 3 - Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light.
Instructions:
1. Mince the garlic and dice the onion, celery, and carrots. Sauté the garlic, onion, celery,and carrots with the vegetable oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).
2. Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper, and one or two sprigs of dill to the pot. Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.
3. While the soup is simmering, in a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
4. After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.
5. Once the matzo ball mix has refrigerated and stiffened up, begin to form it into ping pong sized balls. Drop the balls into the simmering soup as they are formed, returning the lid to the pot after each one. Once all the matzo balls are in the soup, let them simmer for 20 minutes without removing the lid. Make sure the soup is gently simmering the entire time.
6. Add a couple sprigs of fresh dill just before serving. |
This recipe for Allen Family: Matzo Ball Soup is from