Matzo Balls for Matzo Ball Soup

Recipe

4 large eggs

1 tsp Salt

½ tsp Black Pepper, ground

2 TBL Parsley, chopped

¼ cup Schmaltz (chicken fat), or melted shortening

¼ cup Chicken Stock

1 ¼ cup Matzo crackers, ground

In a medium bowl whisk eggs.  Add salt, pepper, parsley, schmaltz and chicken stock and mix until incorporated.  Add Matzo meal and mix until everything is mixed well.  Refrigerate the mixture for 3 hours or overnight.

To shape the balls: 

Scoop the mixture using an ice scream scoop, or a large spoon.  Roll the scoops into balls and place in a pot of salted boiling water.  Drop the matzo balls into the pot, making sure you leave enough room for them to double in size, and reduce the heat to simmer.  Simmer the matzo balls, covered, for 45 minutes until they are very fluffy and floating.

To Serve Matzo Ball Soup:

Heat and season your homemade chicken stock with salt to taste.  Place some thinly sliced carrots in each bowl.  Place a matzo ball in each bowl and ladle hot chicken broth into each bowl.  Garnish with fresh dill.

Makes 7 large or 10 medium Matzo balls.

Simple Chicken Stock for Soups

Recipe

½ a Chicken

2 medium Carrots

3 stalks Celery

1 large Leek

1 small Yellow or White Onion

4 cloves Garlic

2 – inch piece of Ginger

8-10 sprigs Parsley

20 cups Water

Cut a whole chicken in half, rinse and place the chicken in a large stock pot.  Peel carrots and cut into 2-inch pieces and add to the pot.  Wash Celery and Leek and cut into 2-inch pieces and add to the pot.  Peel the onion and garlic cut into large dice and add to the pot.  Rinse the ginger and cut into strips then add the ginger to the pot.  Add parsley and water.  Bring mixture to a boil over high heat, then reduce to a gentle simmer and simmer for 20 – 30 minutes.

Remove the chicken from the pot.  When cool enough to handle, remove the meat from the chicken and reserve for another use.  Return the chicken bones to the pot and simmer the stock for 3 hours.  Drain the stock through a mesh strainer, discard the solids and allow the stock to come to room temperature.  Refrigerate or freeze the stock until ready to use.

Stock will keep refrigerated for 5-6 days and frozen for up to a month.

© 2016 The Tomato Head Site by: Robin Easter Design