Side Pannel
Matzoh Ball Soup
Ingredients List
- ------------------------------------SOUP------------------------------------
- 3 lb Soup chicken/foul, quartered
- 1 lg Onion studded with 2 cloves
- Do not peel onion!!
- 2 Carrots,scraped-cut 3"pieces
- 2 Stalks celery-cut 3" pieces
- 2 sm Leeks,cleaned,cut in half
- Length wise
- 1 Bunch parsley-- trimmed
- 2 Parsnips,scraped-cut 3"piece
- 1 Sprig of fresh thyme
- Or
- 1 ts Dried thyme
- Salt to taste
Directions
MATZOH BALLS
2 lg Eggs - lightly beaten
3 tb Seltzer
2 tb Rendered chicken fat
-(melted)
1/4 ts Salt
1/8 ts Black pepper
1/2 c Matzoh Meal
Place chicken in a large soup pot. Cover with water and bring to a boil.
Lower the heat to a simmer and skim as needed. Simmer 10 minutes and add
vegetables and herbs. Do not remove skin from onion as it adds a rich color
to the soup.
Return to a boil briefly and then lower to simmer, cover and cook for 1 1/2
hours until chicken is tender and falls off the bones. Remove chicken,
strain vegetables and remove as much fat from the surface as possible.
Continue cooking briefly to reduce the soup to increase the concentration.
Chill soup in refrigerator until all fat congeals on the surface and can be
removed with a large spoon.
Matzoh Balls:
In a bowl mix: eggs, seltzer, chicken fat, salt and pepper. Gradually stir
in the matzoh meal until everything is well combined. Chill, covered, in
the refrigerator for at least 4 hours and up to 8 hours.
Bring a pot of salted water to a boil. With wet hands, shape the matzoh
mixture into eight balls about 1 1/2-inches in diameter. Reduce the heat to
simmering and gently add the matzoh balls. When the balls rise to the
surface cover the pot and poach the matzoh balls in the barely simmering
water for 25-30 minutes. Check the matzoh balls to be sure they are cooked
in the center.
IMPORTANT note by Suzy: Don't make matzoh balls larger than a large walnut
as they puff up more than double in size. Be sure the pot you simmer them
in is large and deep enough for the balls to expand and rollover in as they
cook. The matzoh balls can be frozen after they are cooked. Place on a
teflon coated cookie sheet and place in the freezer. When frozen remove and
place the individual balls in a zip lock bag and store in freezer until
needed. Defrost directly in the soup. Simmer the soup until the matzoh
balls are thoroughly defrosted and hot.
Add matzoh balls to the hot soup and serve. Chicken can be served on the
side or cut into bite size pieces and added to the soup with the carrots
and parsnips if desired.
Suzy's Matzoh Ball variations:
I. Add fresh minced dill to taste in the batter prior to chilling.
II. Shape matzoh balls around a dried prune or apricot. Then drop into
the simmering water.
III. Grated nutmeg to taste in the batter prior to chilling.
2 lg Eggs - lightly beaten
3 tb Seltzer
2 tb Rendered chicken fat
-(melted)
1/4 ts Salt
1/8 ts Black pepper
1/2 c Matzoh Meal
Place chicken in a large soup pot. Cover with water and bring to a boil.
Lower the heat to a simmer and skim as needed. Simmer 10 minutes and add
vegetables and herbs. Do not remove skin from onion as it adds a rich color
to the soup.
Return to a boil briefly and then lower to simmer, cover and cook for 1 1/2
hours until chicken is tender and falls off the bones. Remove chicken,
strain vegetables and remove as much fat from the surface as possible.
Continue cooking briefly to reduce the soup to increase the concentration.
Chill soup in refrigerator until all fat congeals on the surface and can be
removed with a large spoon.
Matzoh Balls:
In a bowl mix: eggs, seltzer, chicken fat, salt and pepper. Gradually stir
in the matzoh meal until everything is well combined. Chill, covered, in
the refrigerator for at least 4 hours and up to 8 hours.
Bring a pot of salted water to a boil. With wet hands, shape the matzoh
mixture into eight balls about 1 1/2-inches in diameter. Reduce the heat to
simmering and gently add the matzoh balls. When the balls rise to the
surface cover the pot and poach the matzoh balls in the barely simmering
water for 25-30 minutes. Check the matzoh balls to be sure they are cooked
in the center.
IMPORTANT note by Suzy: Don't make matzoh balls larger than a large walnut
as they puff up more than double in size. Be sure the pot you simmer them
in is large and deep enough for the balls to expand and rollover in as they
cook. The matzoh balls can be frozen after they are cooked. Place on a
teflon coated cookie sheet and place in the freezer. When frozen remove and
place the individual balls in a zip lock bag and store in freezer until
needed. Defrost directly in the soup. Simmer the soup until the matzoh
balls are thoroughly defrosted and hot.
Add matzoh balls to the hot soup and serve. Chicken can be served on the
side or cut into bite size pieces and added to the soup with the carrots
and parsnips if desired.
Suzy's Matzoh Ball variations:
I. Add fresh minced dill to taste in the batter prior to chilling.
II. Shape matzoh balls around a dried prune or apricot. Then drop into
the simmering water.
III. Grated nutmeg to taste in the batter prior to chilling.
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