|Hot Matzo Ball Chicken Soup|
There is nothing like a bowl of hot chicken soup on a winter’s day. I’ve made plenty of weak soups through my years. But after a lot of practice, my husband says I have it down. Chicken stock is something great for tossing wilted stuff from the fridge into the pot. This recipe is a great base for chicken and dumplings or Bob’s favorite – matzo ball soup.
Make sure you start early in the day. This recipe serves about 6 or so.
This is a recipe adapted from the Barefoot Contessa’s Family Style recipe book.
2 Roasting Chickens or Hens
2-3 large onions – any type, unpeeled, quartered
5-6 carrots unpeeled, halved
4 celery stalks with leaves, cut in thirds
Handful of fresh parsley
15-10 fresh sprigs thyme and dill (can used dried if fresh is not available)
1 head of garlic, unpeeled, cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns (or 1-2 teaspoons a pepper)
Please the chickens, carrots, celery, herbs, seasoning and garlic in a large stockpot. Add water about 7 quarts and bring to a boil. Simmer uncovered about 1-2 hours until chicken is cooked. Remove chickens from pot, let cool a bit. Pick off the meaty parts of the chicken and cover in a bowl. Place the chickens back in the pot and continue to cook for 2-2 1/2 hours. Taste for flavor as it simmers and add additional salt and pepper if needed.
Strain the entire contents of the pot through a colander and discard the solids. Place liquid back in a clean pot and taste. Add more seasoning if necessary.
If you would like to remove the fat – chill the stock and then remove the surface fat.
Adapted from Kittencal’s Light-As-A-Feather Matzo Balls Recipe
4 large eggs
1/4 cup oil
1 cup matzo meal (available at Ingles in Burnsville)
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon dried dill
1/2 teaspoon ground pepper
In a medium-size bowl, whisk eggs and oil until blended.
In a separate bowl combine the matzo meal, baking powder, salt, pepper and dill.
Add into the egg mixture.
Mix lightly and do not over mix.
Place in fridge for one hour.
Using light greased ice cream scooper shape the mixture into balls.
Drop the balls into a large pot of your homemade chicken broth.
Cover and reduce heat to low.
Simmer about 30 minutes until soft and fluffy.
The balls will expand to almost double in size when cooking.
While the matzo balls are cooking. Bring 2-3 boxes of chicken stock to a slight boil and add some sliced carrots. Cook about 5-10 minutes. Add 1 bag of skinny eggs noodles and cook to al-dente.
Put it all together.
Grab some big soup bowls.
Place chopped cooked chicken in the bottom of the bowl.
Add 1-2 matzo balls, noodles and carrots.
Add broth to top of bowl.
Sprinkle with fresh or dried dill.
Serve hot and enjoy.
|Friday Night Dinner served with White Wine|