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Michael Memoli Matzo-Ball Soup |
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Chicken matzo ball soup, often fondly referred to as "Jewish penicillin," is savored year- round, and if you observe Passover, chances are you'll consume several bowls of this rich, comforting soup before the week is out. |
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| Directions For matzo balls: In a medium bowl, combine the eggs, matzo meal, chicken fat or shortening, and salt. Add enough of the 1/3 cup water to make a stiff batter (mixture thickens some as it stands). Cover; chill, while broth cooks. Prepare the chicken broth: Rinse chicken pieces. In a large kettle, combine chicken pieces and the 2 quarts water. Cover; bring to boiling. Add carrots, onion, celery, parsley, garlic, salt, and pepper. Heat to boiling; reduce heat. Cover and simmer for 1 hour or until chicken is very tender. Reserve meat from chicken pieces for another use; discard vegetables. Strain broth and skim off any fat. Meanwhile, with your moistened hands, form matzo batter into sixteen 1-1/4- to 1-1/2-inch balls. Carefully drop the matzo balls into boiling, lightly salted water in a large saucepan. Cover and simmer for 30 minutes. Reheat broth. Ladle hot chicken broth into 8 warm soup bowls. With a slotted spoon, transfer 2 matzo balls per bowl. Makes 8 side-dish servings. Note: Instead of cooking the matzo balls in boiling water, add them directly to the boiling soup. Yes the soup does get a little cloudy but the matzo balls also absorb flavor from the soup! Makes 8 side-dish servings |
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