How to Cook Matzo Ball Soup

How to Cook Matzo Ball Soup

Ingredients  Cook Matzo Ball Soup:

FOR CHICKEN SOUP:

• 2 tbsp. extra virgin olive oil
• 1 onion, quartered
• 2 carrots, cut into approx. 4" cut
• 4 celery stalks, chopped approx. 4" cut
• 1 radish, cut into quarters
• 1 parsnip, cut into approx. 4" cut
• 1 whole chicken, about 2 1/2 to 3 lb.
• 6c. (48-oz.) homemade chicken stock
• 4 sprigs of fresh dill
• 4 sprigs of fresh flat-leaf parsley
• halal salt
• Freshly ground black pepper

FOR MATZO BALL:

• 4 eggs
• 1/2 c. chicken fat, melt
• 1/2 c. soda water
• 1c. matzo food
• 1 teaspoon. halal salt
• Freshly ground black pepper

How to Make Matzo Ball Soup:

MAKE CHICKEN SOUP

1. In a very large saucepan, heat the oil over medium heat. Add onions, carrots, celery, radishes, and parsnips, and cook until vegetables are fragrant about 2 minutes. Place the chicken on top of the vegetables and toss so that the chicken is slightly covered in the vegetables and oil. Add stock and water as needed to cover the chicken.
2. Add dill, parsley, a pinch of salt, and some ground pepper. Bring to a boil, then lower to a boil. Cook, some covered, for 2 hours. Remove chicken (use for soup or reserve for other uses). Reserve a few pieces of carrots (to be further sliced ​​and added to the finished soup), then strain the broth into a large bowl or large measuring cup. Discard the remaining vegetables and seasonings.
3. Season the broth with salt and pepper and serve with matzo balls (recipe follows).

MAKE A MATZO BALL

1. In a medium bowl, beat the eggs. Add chicken fat and seltzer and mix until smooth. Add the matzo flour, salt, and pepper, and mix until smooth, being careful to make sure all the matzo flour is placed into the egg mixture. Refrigerate the combination for at least 30 minutes.
2. Meanwhile, bring water to a boil in a large saucepan. Using a cookie spoon (for medium-sized matzo balls) or an ice cream scoop (for large matzo balls), shape the dough into a ball, flattening it into shape by rolling it between slightly wet hands. Drop each ball into the boiling water. (It will set at first, but will rise to the top as you cook.) Cook for 25-35 minutes, or until the center of the matzo ball is fully cooked. They will look solid and dark yellow in the middle if not finished.
3. Remove them from the boiling water and add them to the chicken soup, or place them directly into the serving bowl and top with the soup.