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Title: Matzoh Ball Soup Categories: Soups & ste, Taste Yield: 1 Servings 2 1/2 lb Chicken 1 lg Onion, studded with: 3 Cloves 2 Carrots, quartered 2 sm Stal celery, cut into 3-inch -pieces 2 sm Leeks, split lengthwise 1 Parsley root, trimmed 2 Parsnips, quartered 1 Sprig fresh thyme or 1 -teaspoon dried 6 Parsley sprigs Salt to taste --------------------------------MATZOH BALLS-------------------------------- 2 lg Eggs, beaten lightly 3 tb Seltzer 2 tb Rendered chicken fat, melted 1/4 ts Kosher salt 1/4 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. Bring back to a boil and simmer , partially covered, for 1 1/2 hours. Strain, removing fat from surface, and reduce to 6 cups, to concentrate flavor. In a bowl mix the 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 and using cool, 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 . Cover the pot and poach the matzoh balls in the barely simmering water for 25 minutes. Add matzoh balls to soup and serve. >From Taste Show # 4848 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #530 by "Master Harper Gaellon" |