CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs |
|
Soups & ste, Taste |
1 |
Servings |
INGREDIENTS
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 |
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 |
INSTRUCTIONS
MATZOH BALLS
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" <gaellon@inch.com> on Mar 21, 1997
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