Mom's Matzah Ball Soup

• 份量: 12 servings

配料

Chicken stock:

• 1 ~4 lb chicken, quartered (or cut into 8 pieces)

• 2 lbs of chicken wings, necks, backs, feet or meaty bones

• 2 large yellow onions, quartered (leave skin on)

• 6 celery stalks cut into 3-6 inch pieces

• 4 large carrots, peeled, cut into large pieces (don’t necessarily need to peel)

• 1 large parsnip, peeled cut into large pieces (don’t necessarily need to peel)

• 1 rutebaga – peeled & cut in half

• 1 large shallot quartered (can leave skin on)

• 1 head of garlic, halved cross-wise (leave skin on)

• 6 sprigs flat-leaf parsley

• 2 tbsp black peppercorns

Matzo ball mixture:

• 6 large eggs, beaten to blend

• 1.5 cups matzo meal

• ½ cup schmaltz (chicken fat), melted (can use from soup if do soup in advance)

• 3 TBSP club soda

• 1 ¼ tsp kosher salt

• Pepper

Assembly:

• 4 carrots, peeled, sliced ¼” thick on a diagonal

• Kosher salt

• 2 TBSP coarsely chopped fresh dill

• Coarsely ground fresh black pepper

步骤

Chicken Stock

1. Bring all ingredients and cold water to a boil in a very large (at least 12-quarts) stockpot. Stockpot should be filled to ~10 quart line (~18 cups of water)

2. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes. Water should not be boiling.

3. Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.

4. Continue to simmer stock – not letting it boil - skimming surface occasionally, until reduced down below 9 quart line, about 2 - 2.5 hours.

5. Remove solids with slotted spoon into a bowl (let cool before attempting to throw away). Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away – last time split between two containers which helped it chill faster); discard solids.

6. Cool chicken stock by filling sink with ice around containers

DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep chicken chilled.

Matzo ball mixture:

1. Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.

DO AHEAD: Mixture can be made 1 day ahead. Keep chilled.

Soup Assembly:

1. Skim fat off the chicken stock

2. Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt.

3. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside.

4. Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls.

5. Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes. (I did for a little over 30 minutes)

6. Using a slotted spoon, transfer matzo balls to bowls (or drop into soup pot). Ladle soup over, top with dill, and season with pepper.

Mom’s directions for soup:

• Combine 2 soup chickens and ¾ full large pot of water

• Bring to a boil and cook over medium heat for 1.5 hours

• Skim white scum off the top

• Add remaning ingredients (vegetables)

• Cover & cook over low heat 1 hour or longer until chicken is tender

• Remove chicken, strain, refrigerate over night

Mom’s directions for matzo balls:

• Mix ingredients and refrigerate for 15 mins

• Bring slightly salted water to a brisk boil

• Reduce flame and drop balls in

• Cover pot & cook for 30 to 40 minutes

• Have soup at room temperature or warmer and remove matzo balls from water and place in soup pot

• When ready to serve, allow soup to simmer for about 5 minutes