Better Than Bubbe's Matzo Ball Soup |
|
 |
Prep Time: 55 Minutes Cook Time: 3 Minutes |
Ready In: 58 Minutes Servings: 8 |
|
A rich, flavorful chicken soup with light, fluffy matzo dumplings. A traditional Passover favorite. Ingredients:
1 (5 -7 lb) roasting chickens (fat in cavity reserved, cut into pieces) |
8 carrots, about 1 pound, divided |
6 parsnips, about 1 pound, divided |
2 stalks celery, cut into 2-inch pieces |
1 large onion, diced |
1 head garlic, loose papery outer skin removed, cut in half crosswise |
1 bunch parsley |
2 teaspoons chicken bouillon granules |
6 peppercorns |
1 bay leaf |
1/4 cup chopped fresh dill |
1 teaspoon grated lemon zest |
1 teaspoon salt |
1/2 teaspoon pepper |
vegetable oil |
1/2 cup seltzer water, divided |
2 1/2 teaspoons chicken bouillon granules, divided |
4 eggs |
1 teaspoon salt |
1/4 teaspoon pepper |
1 cup matzo meal |
Directions:
1. In pot over high heat, combine chicken with 5 quarts water or enough to cover. Bring to a boil, skimming foam as needed; reduce heat to medium-low. Meanwhile, cut half the carrots and parsnips into 2 pieces. Halve the remaining carrots and parsnips lengthwise. Cut into 1/2 pieces; set aside. To soup add celery, onion, garlic, and reserved large carrot and parsnip pieces; simmer 1 hour. Add next 4 ingredients; simmer about 30 minutes. Strain, reserving broth and chicken.
2. Discard skin from chicken. Pull meat from bones; cut or tear into bite-sized pieces. Return broth to same pot over medium heat; add remaining carrots and parsnips. Simmer until vegetables are almost tender, about 10 minutes. Add chicken; heat well, about 5 minutes. Stir in last 4 soup ingredients. Cover; set aside.
3. Meanwhile, in a skillet over low heat cook reserved chicken fat, stirring occasionally, until melted and solids begin to brown, 30 minutes. Strain fat, discarding solids. Measure melted fat; add enough vegetable oil to equal 1/3 cup, if necessary.
4. In small pot over medium heat, combine 1/4 cup seltzer with 2 teaspoons bouillon. Cook until dissolved, 1 to 2 minutes. Cool 5 minutes. Meanwhile, combine eggs, salt, pepper, remaining seltzer and fat. Stir in cooled seltzer mixture and matzo meal. Cover; refrigerate at least 30 minutes.
5. Fill skillet halfway with water, add remaining bouillon granules. Place over high heat; bring to a boil. Reduce heat to medium. With lightly moistened hands, shape tablespoonfuls of matzo mixture into balls. Gently add to simmering water mixture.
6. Cover; simmer until all matzo balls are cooked through, about 20 minutes. using a slotted spoon transfer matzo balls to soup. Let stand 15 minutes to allow matzo balls absorb flavors of soup. Reheat, if necessary, and serve.
|
|