Matzo Ball Soup Recipe
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Category: |
Category: |
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Matzo Balls |
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Ingredients: |
Ingredients: 4 eggs, beaten
¼ cup seltzer or water
¼ cup schmaltz (rendered chicken fat) or neutral oil
1 cup matzo meal
⅛ teaspoon baking powder (optional)
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
6 cups chicken stock or water
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Directions: |
Directions:In a large mixing bowl, combine eggs with seltzer and schmaltz. In a small bowl, stir together matzo meal with baking powder (if using), salt, and pepper. Add dry ingredients to wet ingredients and stir to combine thoroughly. Refrigerate uncovered for 1 hour.
Using wet hands, and re-wetting hands as necessary, form matzo-ball mixture into 1 to 1 ½-inch balls, and add to simmering pot of stock. When all matzo balls are added, cover and simmer until matzo balls are cooked through, 30 minutes. To test their readiness, remove one with a slotted spoon and cut in half. The matzo ball should be the same color and texture throughout.
Using slotted spoon, transfer matzo balls to colander and drain briefly. Transfer balls to clean plate and let cool to firm up, about 10 minutes. Reserve. |
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Soup |
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Ingredients: |
Ingredients: 1 tablespoon schmaltz (rendered chicken fat) or vegetable oil
1 onion, chopped
2 celery ribs, chopped
2 carrots, peeled, sliced ½-inch thick on a diagonal
8 cups chicken stock, divided
2 tablespoons coarsely chopped fresh dill
12 to 16 ounce chicken breast, cooked and shredded
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Directions: |
Directions:Meanwhile, heat schmaltz in large saucepan over medium heat until shimmering. Add onion, carrots, celery, and ½ teaspoon salt and cook, covered, until vegetables begin to soften, about 5 minutes. Add broth and dill and bring to boil. Cover, reduce heat to low, and cook until vegetables are tender. Season soup with salt and pepper to taste. Carefully transfer matzo balls to hot soup along with shredded chicken. Cover and cook until matzo balls are heated through, about 5 minutes. Serve. |
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Personal
Notes: |
Personal
Notes: For dense sinkers, use water and omit the baking powder. For light matzo balls that still have some substance, use seltzer but omit the baking powder. For very light matzo balls use seltzer and add anywhere up to 1 full teaspoon baking powder. More baking powder will yield increasingly light matzo balls, with the higher amounts making insanely light matzo balls. Schmaltz will add the most flavor to the matzo balls, but takes time to prepare; neutral oils are easier but do not add flavor. You can use the fat that rise to the surface when making chicken stock.
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