Delicious Recipes

Throwdown’s Matzo Ball Soup

Posted on: 22/03/2016

Throwdown's Matzo Ball Soup.fw

Prep time: 30 min

Inactive prep time: 8 hr

Cook time: 3 hr 25 min

Yield: 8 servings

Level: Easy

Ingredients

Matzo Balls

6 tablespoons chicken fat

3 tablespoons finely chopped chives

4 large eggs

1/4 cup finely chopped fresh dill

2 tablespoons seltzer water

1 teaspoon sugar

1 1/4 teaspoons kosher salt

1/4 teaspoon ground black pepper

1 cup unsalted matzo meal

Chicken Stock

2 large yellow onions, quartered

3 carrots, cut into 2-inch pieces

3 stalks celery, cut into 2-inch pieces

2 bay leaves

1 teaspoon white peppercorns

1 small bunch parsley

10 sprigs fresh thyme

1 (3-pound) chicken

3 lbs chicken bones, neck included

Water

2 jalapeno peppers, roasted and slit

Salt and freshly ground black pepper

Chopped fresh dill leaves

Directions

For the matzo balls

Heat the chicken fat over medium heat in a small pan. Add the chives and cook for 30 seconds. Set aside to cool slightly.

In a large bowl, add the eggs, dill, seltzer, sugar, and salt and pepper and whisk until combined. Add the matzo meal and the chicken fat/chive mixture and stir to combine. Cover well and refrigerate for at least 8 hours and up to 24 hours.

Bring a large pot of salted water to a boil over medium heat. Form the matzo mixture into 8 equal size balls, about 1 3/4 ounces each, add to the water, reduce the heat to simmer, cover and cook until very tender, about 1 hour and 20 minutes. Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes before serving. Ladle the soup into individual bowls and serve.

For the chicken stock

Combine all ingredients in a large stockpot and add enough cold water to cover by 2-inches. Bring to a boil, over medium heat, then reduce the heat to low and simmer, skimming the scum from the stock with a ladle, every 15 minutes, for 3 hours. Strain into a large bowl and discard the solids.

Transfer to a large saucepan and cook until reduced by half. Add the roasted jalapenos for the last 10 minutes or of simmering, then remove. Season with salt, pepper and freshly chopped dill.

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