I couldn’t think of a better soup to nourish the body and soul, but that of Matzo Ball Soup. And this recipe doesn’t disappoint with the addition of plenty of chicken! Make some for someone you love, even if that someone is You!
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- 3-4lb whole fresh chicken
- 1 bunch parsley stems(save the parsley greens)
- 1in large yellow onionpeeled & cuthalf
- 3pieces stalks celerycut into 9
- 2 bay leaves
- 9 whole black peppercorns
- 1tsp kosher salt
- 1gallon water
- 1-1/4cup matzo meal
- 4 large eggs
- 1/3cup schmaltzrendered chicken fat
- 1/4cup parsleyfinely minced
- 1tsp granulated onionor onion powder
- 1/2tsp ground white pepper
- 1/2tsp granulated garlic
- 1/2tsp baking soda
- 1/2tsp chicken bouillon
- 1/2tsp kosher salt
- 1 whole boiled chicken(reserved from making stock)
- Reserved chicken stock
- 3inch carrotspeeled & sliced into 1/4coins
- 4inch stalks celerysliced into 1/4half moons
- 1/2cup parsley(just the whole leaves)
- 1/2tsp kosher salt (or chicken bouillonto taste)
- Rinse one whole chicken (inside & out) under cold water.
- Add whole chicken to a large stock pot, cover with one gallon cold water. Add onion, celery, parsley stems, bay leaves, peppercorns & salt.
- Turn heat to MED-HIGH, cover, and bring to a boil.
- Gently boil for 5 minutes, lower heat to MED, and simmer 50 minutes.
- Remove from heat, and allow to cool to room temperature.
- Carefully remove chicken from stock, and transfer to a bowl. Cover with plastic wrap, and refrigerate 6 hours or overnight.
- With a sieve, strain chicken stock into a large pitcher or bowl, cover with plastic, and refrigerate 6 hours or overnight.
- When the stock has completely chilled, carefully skim or spoon off the chicken fat (schmaltz) from the top of the stock, and set aside.
- In a small mixing bowl, lightly beat eggs. Whisk in schmaltz, and set aside.
- To a medium size mixing bowl, blend to combine: matzo meal, baking powder, granulated onion and garlic, ground white pepper, chicken bouillon & kosher salt.
- Add egg-schmaltz mixture to matzo meal mixture, mix to combine, stir in minced parsley.
- Cover with plastic wrap or damp kitchen towel, refrigerate 30 minutes.
- Pull chicken breast, legs, and thighs meat from the bones. Cut into 1-inch cubes, set aside.
- With a 1-ounce quick-release scoop, scoop matzo mixture into 1-inch portions (this recipe should make 14). Roll in between your hands to form a small ball, place onto a dinner plate, cover with plastic wrap, and refrigerate until ready to use.
- In a large stock pot over MED-HIGH heat, bring chicken stock to a boil, lower heat to MED and let simmer 5 minutes.
- Add celery and carrots, and simmer on MED for 10 minutes.
- Gently, one at a time, lower matzo balls into simmering soup - cover with lid, and gently simmer for 8 minutes (the balls should float to the top). Gently add cubed chicken and parsley leaves. Simmer 2 minutes longer to heat-through chicken. Serves 6-7 (2 matzo balls per serving).
Alternatively: For a quicker method in the instructions for Prepare Chicken Stock (in steps 5 thru 8). Step 5, Remove from heat, and allow to cool until it’s safe to touch. Step 6, Remove chicken from stock, and transfer to a bowl, set aside. Steps 7 & 8, With a sieve, strain chicken stock into a large pitcher or bowl and allow chicken fat to separate and settle on the top, carefully skim or spoon off the chicken fat (schmaltz) from the top of the stock, and set aside.
The addition of English peas, chopped cabbage, or chives instead or in addition of parsley are delicious alternatives.
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