Recipe of Matzoh Ball Soup - Food Recipes

-- MasterCook Extracted --

Matzoh Ball Soup

Recipe By : David Rosengarten
Serving Size : 0
Preparation Time :0:00
Categories : Soups & Stews Taste

Ingredients - Preparation Method:

2 1/2 pounds chicken 1 large onion -- studded with 3 -- cloves 2 carrots -- quartered 2 small stal celery -- cut into 3-inch -- pieces 2 small leeks -- split lengthwise 1 parsley root -- trimmed 2 parsnips -- quartered 1 sprig fresh thyme or 1 teaspoon dried 6 parsley sprigs Salt to taste For the Matzoh Balls: 2 large eggs -- beaten lightly 3 tablespoons seltzer 2 tablespoons rendered chicken fat -- melted 1/4 teaspoon Kosher salt 1/4 teaspoon black pepper 1/2 cup Matzoh Meal 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 - - - - - - - - - - - - - - - - - -