Post by April B. on Feb 14, 2003 9:05:52 GMT -6
Chicken Soup with Matzoh Balls
Serving: 4
For the Chicken Soup:
1 chicken, about 4 to 5 pounds
3 ½ quarts water
1 cup carrots, sliced into chunks
4 celery ribs, sized to fit into stockpot
1 medium onion cut into 4 large pieces
2 whole cloves
2 peppercorns
1 bay leaf
Salt to taste
For the Matzoh Balls:
3 large eggs
3 tablespoons chicken fat, at room temp
1/2 teaspoon salt
3 tablespoons hot water (hot, not boiling)
3/4 cup matzoh meal
2 quarts water
DIRECTIONS:
Cook's Notes: Read through each step first, because this recipe depends on timing. Preparing all the ingredients and setting them to one side 'assembly line' style keeps this recipe from becoming unorganized and rushed.
1. Rinse the chicken and cut into 2-4 pieces. Chicken should fit comfortably into the stockpot. Add 3 ½ quarts water - use cold water. Make sure chicken pieces are covered by water, and bring to a boil.
2. Once the water is boiling, add the rest of the soup ingredients. Bring soup up to a simmer, and cover. Allow soup to cook for 2 hours, skimming top when necessary.
3. While soup is cooking, begin making matzoh Balls. Assemble matzoh ingredients on the table or workspace to make the preparation easier. Set out two mixing bowls. Separate the eggs - reserve the egg whites in one bowl, the yolks in another. Beat the yolks until they thicken and are a light color. Add the chicken fat to the egg yolks and mix. Then add the salt and water or soup and mix until it begins to emulsify. Let mixture rest.
4. Beat the whites in their own bowl until stiff. Do not allow them to dry as they peak. Fold whites into the egg yolk mixture. Do not overblend! Mix just until the whites have blended. Gently fold the matzoh meal into the egg mixture. Transfer the batter to the refrigerator and allow to rest for at least one hour, or until the batter has enough body to shape into balls. (The soup should still be simmering, and the matzoh batter can rest until you're ready to time everything together.)
5. Return to the soup at the end of the two-hour cooking time. Remove the soup from heat and strain well. Allow to cool to room temperature, and transfer to the refrigerator. Refrigerate until the fat has collected on the top and can be spooned off the soup. Skim the fat off the top of the soup and allow to rest in the refrigerator until you are ready to heat it before serving.
6. When the matzoh batter is ready to form into balls and you've skimmed the fat off the chicken soup, finish the matzoh. Put 2 quarts of water in a wide mouth stockpot and bring to a boil. While the water is heating form batter into balls smaller than the palm of your hand and not thicker / rounder than the circle made by touching your index finger to your thumb - make the "o.k." sign and you will see the size. Let balls rest until they are to be added to the boiling water.
7. Carefully, and quickly as possible, ease the matzoh balls into the boiling water. Cover immediately and cook for 20-25 minutes.
8. While matzoh balls are cooking, return the soup to the stovetop and bring soup temperature to a simmer. Heat for about 10 to 15 minutes.
9. Remove matzoh balls from water with a slotted spoon and transfer directly to the now-warmed Chicken Soup.
10. To serve, spoon into bowls and garnish with sprigs of fresh dill, season to taste, and enjoy.
Calories: 114, Total Fat: 10
Carbohydrates: 5
Protein: 4
Serving: 4
For the Chicken Soup:
1 chicken, about 4 to 5 pounds
3 ½ quarts water
1 cup carrots, sliced into chunks
4 celery ribs, sized to fit into stockpot
1 medium onion cut into 4 large pieces
2 whole cloves
2 peppercorns
1 bay leaf
Salt to taste
For the Matzoh Balls:
3 large eggs
3 tablespoons chicken fat, at room temp
1/2 teaspoon salt
3 tablespoons hot water (hot, not boiling)
3/4 cup matzoh meal
2 quarts water
DIRECTIONS:
Cook's Notes: Read through each step first, because this recipe depends on timing. Preparing all the ingredients and setting them to one side 'assembly line' style keeps this recipe from becoming unorganized and rushed.
1. Rinse the chicken and cut into 2-4 pieces. Chicken should fit comfortably into the stockpot. Add 3 ½ quarts water - use cold water. Make sure chicken pieces are covered by water, and bring to a boil.
2. Once the water is boiling, add the rest of the soup ingredients. Bring soup up to a simmer, and cover. Allow soup to cook for 2 hours, skimming top when necessary.
3. While soup is cooking, begin making matzoh Balls. Assemble matzoh ingredients on the table or workspace to make the preparation easier. Set out two mixing bowls. Separate the eggs - reserve the egg whites in one bowl, the yolks in another. Beat the yolks until they thicken and are a light color. Add the chicken fat to the egg yolks and mix. Then add the salt and water or soup and mix until it begins to emulsify. Let mixture rest.
4. Beat the whites in their own bowl until stiff. Do not allow them to dry as they peak. Fold whites into the egg yolk mixture. Do not overblend! Mix just until the whites have blended. Gently fold the matzoh meal into the egg mixture. Transfer the batter to the refrigerator and allow to rest for at least one hour, or until the batter has enough body to shape into balls. (The soup should still be simmering, and the matzoh batter can rest until you're ready to time everything together.)
5. Return to the soup at the end of the two-hour cooking time. Remove the soup from heat and strain well. Allow to cool to room temperature, and transfer to the refrigerator. Refrigerate until the fat has collected on the top and can be spooned off the soup. Skim the fat off the top of the soup and allow to rest in the refrigerator until you are ready to heat it before serving.
6. When the matzoh batter is ready to form into balls and you've skimmed the fat off the chicken soup, finish the matzoh. Put 2 quarts of water in a wide mouth stockpot and bring to a boil. While the water is heating form batter into balls smaller than the palm of your hand and not thicker / rounder than the circle made by touching your index finger to your thumb - make the "o.k." sign and you will see the size. Let balls rest until they are to be added to the boiling water.
7. Carefully, and quickly as possible, ease the matzoh balls into the boiling water. Cover immediately and cook for 20-25 minutes.
8. While matzoh balls are cooking, return the soup to the stovetop and bring soup temperature to a simmer. Heat for about 10 to 15 minutes.
9. Remove matzoh balls from water with a slotted spoon and transfer directly to the now-warmed Chicken Soup.
10. To serve, spoon into bowls and garnish with sprigs of fresh dill, season to taste, and enjoy.
Calories: 114, Total Fat: 10
Carbohydrates: 5
Protein: 4