Sally Morton’s Matzo-ball Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 8 | Servings | ||
INGREDIENTS
| 6 | T | Schmaltz, chicken fat |
| 1 | White onion, peeled diced | |
| 3 | Celery stalks -, to 4 | |
| diced | ||
| 5 | lb | Chicken, cut in 8 pieces |
| 2 | Bone-in skin-on chicken | |
| breasts | ||
| 3 | Carrots -, to 4 peeled | |
| sliced | ||
| 1 | Parsnip, peeled | |
| 1 | Dill | |
| 1 | T | Coarse salt |
| 1 | t | Pepper |
| 2 | Eggs, lightly beaten | |
| 1 | Flat-leaf parsley | |
| 1 | c | Matzo meal |
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
In a medium stockpot, heat 2 tablespoons of schmaltz over medium heat. Add onion, celery, and chicken. Sear until golden brown, 2 to 3 minutes. Add carrots, parsnip, dill, salt and pepper. Cover ingredients with water, and bring to a boil. Reduce heat, and simmer for 2 to 2 1/2 hours. During the first half hour, skim impurities off the surface of the soup. Remove the chicken, and reserve. Strain soup through a fine chinois. Add the carrots and nicer pieces of chicken back into the broth. Reserve 1/2 cup of soup to make the matzo balls. Pour the rest of the soup into a medium stockpot, cover, and keep on low heat. While the soup is cooking, make the matzo balls. In a large bowl, using a whisk, combine the eggs and remaining 4 tablespoons chicken fat. Whisk in 1/3 to 1/2 cup of the reserved broth to moisten. Add matzo meal. Moisten with more chicken broth if needed. Cover mixture with plastic wrap. Chill until mixture sets, about one hour. In a large wide-mouthed stockpot, bring water to a boil; then lower heat to a simmer. Dampen your hands and form matzo into walnut-sized balls. Drop the balls into the water, and cook for 30 to 45 minutes. The matzo balls will expand during cooking. With a slotted spoon, remove matzo balls to a bowl. Ladle hot broth into soup bowls, and place balls in each bowl. Serves 8 to 10. Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 551 Calories (kcal); 33g Total Fat; (55% calories from fat); 39g Protein; 20g Carbohydrate; 233mg Cholesterol; 866mg Sodium Food Exchanges: 1 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 Recipe by: Recipe from Sally Morton, mother of television producer Robe Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 167
Calories From Fat: 47
Total Fat: 5g
Cholesterol: 83.1mg
Sodium: 2144.4mg
Potassium: 605.9mg
Carbohydrates: 5.1g
Fiber: 1.2g
Sugar: 2.9g
Protein: 23.2g