MATZO BALL SOUP
"This dish is based on my grandmother's recipe. It was the first thing I ever learned to cook."
Provided by Andrew Zimmern
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the stock.
- In a large pot, bring 2 quarts chicken stock to a simmer. Add the chicken and return just to a simmer. Cover the chicken with a small heatproof plate to keep it submerged (add more stock if needed). Cover the pot and reduce the heat; gently simmer until the chicken is cooked through, about 1 1/2 hours.
- Remove the chicken and let cool slightly, then roughly cut up the meat and set aside; discard the skin and bones. Strain the stock into another large pot.
- Skim the fat off the surface of the stock using a spoon.
- Make the batter.
- Meanwhile, in a large bowl, whisk the matzo meal, granulated garlic, baking powder, baking soda, 2 1/2 teaspoons salt and a few grinds of pepper. In a medium bowl, whisk the 2 whole eggs with the 3 yolks, schmaltz and minced onion. In a separate clean bowl, beat the 3 egg whites with a hand mixer until stiff peaks form. Stir the schmaltz mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated. Gently fold in the remaining egg whites until no streaks remain.
- Form the matzo balls.
- Line a baking sheet with plastic wrap. In a small bowl, combine the vegetable oil with 1 tablespoon water. Using the oil-and-water mixture to keep your hands moist, roll scoops of batter (about 2 tablespoons each) into balls, handling them as gently as possible (makes 8 to 12). Arrange on the baking sheet and refrigerate 20 minutes so the outsides dry slightly.
- Make the soup.
- Tie the dill and parsley sprigs together with kitchen string. Return the chicken stock to a simmer. Add the carrot, celery, diced onion, rutabaga and herb bundle; season with salt and pepper. Return to a simmer and add the matzo balls. Cover and cook over moderate heat, turning the matzo balls a few times, until they are plump and cooked through, about 25 minutes. Stir the chicken into the soup and cook until just warmed through. Remove the herb bundle and season the soup with salt and pepper.
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Sajeel Sajeel
[email protected]This is a great recipe for matzo ball soup. The soup is flavorful and the matzo balls are light and fluffy. I will definitely be making this again.
Mohammad Matour
[email protected]This soup is a must-try for anyone who loves matzo ball soup. The broth is rich and flavorful, and the matzo balls are light and fluffy. I will definitely be making this again.
Nisa Smith
[email protected]I'm not a big fan of matzo ball soup, but this recipe changed my mind. The soup was flavorful and the matzo balls were light and fluffy. I will definitely be making this again.
Alexander Massey
[email protected]This soup is a great way to use up leftover matzo. It's also a very affordable meal to make. I often make a big batch of this soup and freeze it for later.
Abdul Slam
[email protected]I'm not a big fan of matzo ball soup, but this recipe changed my mind. The soup was flavorful and the matzo balls were light and fluffy. I will definitely be making this again.
Tianna See
[email protected]This is a great recipe for matzo ball soup. The soup is flavorful and the matzo balls are light and fluffy. I will definitely be making this again.
Indonesia Sarvar
[email protected]I made this soup for my family and they loved it! The soup was flavorful and the matzo balls were light and fluffy. I will definitely be making this again.
Kipsang Acousticzeze
[email protected]This soup is a must-try for anyone who loves matzo ball soup. The broth is rich and flavorful, and the matzo balls are light and fluffy. I will definitely be making this again.
Leryn King
[email protected]I've been making this soup for years and it's always a crowd-pleaser. The soup is flavorful and the matzo balls are light and fluffy. I highly recommend this recipe.
Siphosethu Mgiba
[email protected]This is my go-to recipe for matzo ball soup. It's always a hit with my family and friends. The soup is flavorful and the matzo balls are light and fluffy.
Alben Sadiku
[email protected]I'm not a big fan of matzo ball soup, but this recipe changed my mind. The soup was flavorful and the matzo balls were light and fluffy. I will definitely be making this again.
Scarlett Golleher
[email protected]This soup is a great way to use up leftover matzo. It's also a very affordable meal to make. I often make a big batch of this soup and freeze it for later.
Rafi Llah
[email protected]I made this soup for a Passover dinner and it was a huge success. Everyone loved it! The soup was flavorful and the matzo balls were light and fluffy. I will definitely be making this again next year.
Lola Tapa
[email protected]This was my first time making matzo ball soup and it turned out perfectly! The soup was flavorful and the matzo balls were light and fluffy. I will definitely be making this again.
Al Wahab
[email protected]I've made this soup several times and it always turns out great. The recipe is easy to follow and the soup is always delicious. I like to add a little extra dill to the soup for a bit of extra flavor.
Destiny Black
[email protected]This matzo ball soup was a hit with my family! The broth was flavorful and the matzo balls were light and fluffy. I will definitely be making this again.