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Here's my recipe I've come up with after being the designated matzoh ball soup maker in my family for the past few years:
4-5 pounds of chicken parts – leftover bones, legs, wings, necks, etc.
2-3 parsnips, peeled and cut in large chunks
2-3 carrots, peeled and cut in large chunks
1-2 ribs of celery, cut in large chunks
2-3 yellow onions, cut in large chunks (skins left on)
parsley and dill
Put chicken parts in large soup pot and cover with cold water. Bring to a simmer and skim foam. After it stops foaming (about an hour), add the vegetables, and a few peppercorns and cloves. Continue to simmer uncovered for 4-5 hours, adding more water as necessary to keep the chicken parts and vegetables covered. Add a few sprigs of parsley and dill about a half hour before finished. When the chicken has completely fallen apart, strain out solids through a strainer lined with cheesecloth. Season to taste and cool completely. After cooled, skim any exess fat from the top.
Matzoh Balls –
Follow recipe on matzoh meal package, using cold seltzer in place of water, and using kosher chicken soup base in place of salt.
Reheat soup for about a half hour, adding 2 carrots sliced into thin coins and matzoh balls. Serve when carrots are soft and matzoh balls are warmed through.
wow this looks great...thanks!
I can't attest to its authenticity but this recipe has become a standard in my house. Super delicious: http://www.epicurious.com...
My chicken soup recipe is on this site:
I have to admit that after many years of beating egg whites with my grandmother's spring boingy kind of beater, I gave up a few years back and use the mix because they are always fluffy. Also, don't make them right in the soup pot as the suck up a lot of stock. do them in a separate pot with some of your soup mixed with water.
I trust Mark Bittman and this is his take on it. I like the recipe as much for his detailed prep instructions as for its flavor. A reviewer for this recipe suggesting boiling the matzo balls gently for 25 mn. as opposed to simmering for 30.
yield: Makes 6 servings
time: At least 2 hours (As well as overnight to chill the matzo ball mixture...)
Editor's note: The recipe below is from How to Cook Everything by Mark Bittman.
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* 3 eggs
* 6 to 9 cups good chicken stock
* 1/4 cup minced or grated onion
* 1/4 cup melted rendered chicken fat or canola or extra-virgin olive oil
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 cup matzoh meal, approximately
* 4 carrots, peeled and cut into chunks
* Chopped fresh parsley leaves for garnish
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1. Beat together the eggs and 1/2 cup of the stock. (If you would prefer very light matzoh balls, separate the eggs and beat the yolks with the stock. Beat the whites until almost stiff and fold them in after adding the matzoh meal.)
2. Stir in the onion, fat, salt, and pepper. Add the matzoh meal; the dough should be quite moist, barely stiff enough to make into balls. If it is too moist, add a little more meal.
3. Cover the mixture and refrigerate for an hour or overnight. When you're ready to cook, place a large pot of salted water to boil. (You can also cook the matzoh balls directly in your stock, but use the larger quantity of stock; the balls absorb a lot of liquid.) Using wet hands, shape the mixture into small balls, about 1 inch in diameter. Meanwhile, cook the carrots in the 5 1/2 cups stock.
4. Turn the heat under the boiling water to medium—low and cook the balls until expanded and set, about 30 minutes. Set them in soup bowls and ladle the stock and carrots over them, then garnish with lots of parsley.
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Well played. You deserve a cookie.
Bonus: It doubles as a dip!
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