Guest guest Posted December 23, 2003 Report Share Posted December 23, 2003 Tyra--I'm guessing you don't need it to be kosher? Here's a basic recipe, but you can dress it up, too. And it is easy to make. Ingredients: 4 eggs 1/2 cup club soda 3 tablespoons of vegetable oil or chicken fat (the chicken fat is called "schmaltz" and is the traditional, but you're more likely to have vegetable oil in the house) 2 tablespoons finely chopped parsley salt freshly ground pepper one cup of matzo meal A whole chicken (you can just use parts if you don't want as much) a quartered turnip a quatered rutabaga a couple of leeks about three ribs of celery twelve parsley stems two large carrots quartered two large onions quatered (it is very important that you don't chop the onions or you will have way more flavor than you want) crushed pepper to taste about 1/2 tsp dried thyme coarse salt--it can be Kosher salt or sea salt Directions: Whisk the eggs until well blended. Add the club soda, oil or fat, salt and pepper. Blend in the parsley and the matzo meal. Cover and refrigerate for an hour. Clean the chicken well and salt inside and out. let it stand for about half and hour Wash the salt off and place in a large stock pot. Cover with all the other ingredients except the salt and pepper and then cover with about a gallon of water. Bring to a boil, reduce to a simmer and simmer uncovered for about 2 hours. You'll need to skim the foam off the top occasionally. Remove the chicken before it is to the point of falling apart (it's not a big deal if it does, it's just easier to deal with if it isn't, LOL) Remove the chicken from the bones and return the bones to the stock.Simmer about another hour. Strain the broth and discard all the stuff in the strainer .Refrigerate long enough to harden the fat. Remove the fat. Put the broth back on and heat up. This part was just making the broth, but you can just buy canned chicken broth and save this long step. Now, there are two ways you can do the rest. Some people form the matzo balls (oil your hands and form about two tablespoons of the dough into a ball, over and over again, LOL) and boil them in water. For that you just bring about a gallon of water to a rolling boil and drop them in, reduce to a simmer and cover, cook about half an hour, remove them from the water and put into the bowls of broth. I usually just boil the darn things in canned broth, LOL. I also leave some of the chicken in the soup--traditionally they don't do this. Basically it's just a chicken noodle soup with matzo balls instead of noodles. Hope this is helpful. Kathy Matzo Ball Soup I was just wondering if anyone on the list knew how or had a good recipe for Matzo Ball Soup, I just came from the grocery store and I saw that they had the Matzo mix there… but I’m so afraid that I’m going to mess it up, do you think that’s the best bet at this point?? Help TyraPlease visit our website at:http://ACES_Autoimmune.tripod.com Quote Link to comment Share on other sites More sharing options...
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