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Quarantine Kitchen: Comfort Food Edition: Food-A-Rama Matzah Ball Soup

10/27/2020 08:46:58 AM

Oct27

Alayne Gardner-Carimi

SHOPPING LIST

  • Eggs
  • Matzoh meal
  • Club soda
  • Grapeseed oil
  • Carrots
  • Celery
  • Onion
  • Roasted chicken or prepared chicken stock


MATZOH BALLS

(makes 8 small or 4 large)

INGREDIENTS:

  • 2 eggs
  • 2 TBSP grapeseed oil
  • 1 tsp salt (if desired)
  • 1/2 cup matzoh meal
  • 2 TBSP club soda 

The matzoh batter can be made a day in advance.

DIRECTIONS:

  1. Beat eggs until fluffy (1 min in mixer) using whip attachment.
  2. Add grapeseed oil and mix for 30 seconds
  3. Add salt and matzoh meal, mix for 30 seconds
  4. Add club soda and mix lightly for 15 seconds, remove from mixer and finish mixing gently (don’t want to beat the bubbles out of the club soda)
  5. Refrigerate batter for 3 hours or more.

SOUP: Easy Version

INGREDIENTS:

  • 2    carrots
  • 2    celery ribs
  • 1/4    onion diced
  • 1T    chicken fat or grapeseed oil
  • 1/4 c  fresh chopped parsley
  • 8 c   prepared chicken stock (boxed or using soup base such as Better than Bullion)
  • Salt/Pepper to taste

DIRECTIONS:

  1. Chop veggies, sauté onion in chicken fat or grapeseed oil.  When the onion becomes translucent, add carrots and celery, mix veggies together and sauté for 5 minutes.  Add chicken stock and bring to a roaring boil.  
  2. Reduce heat slightly to gentle boil.  Add parsley (save a few pinches for garnish). 
  3. Scoop matzoh balls from chilled batter (a 2 TBSP scoop makes 8 small matzoh balls) into broth. Cover pot with lid. 
  4. Let matzoh balls cook at a gentle boil for 30 minutes (small) or 40 min for larger (3-4 TBSP scoop) balls
     

SOUP: Carimi NFL version (enough for 4 batches of matzoh balls)

INGREDIENTS:

  • 1 roasted chicken
  • 8  carrots
  • 8  celery ribs
  • 1 onion, diced
  • 1 c  fresh chopped parsley
  • 2T  chicken fat or grapeseed oil
  •  Salt/Pepper to taste

DIRECTIONS:

Homemade chicken stock:

  1. Remove skin and bones from roasted chicken, dice chicken and set aside in refrigerator.  
  2. Place bones and skin in cheese cloth.  
  3. Place into large stock pot, add water (4 quarts), and bring to boil (remember to add juices from the cooked chicken into the pot, too!).  
  4. Reduce heat and simmer for several hours.  
  5. Remove cheesecloth (and contents) from pot.  Add salt/pepper to taste. Use this as your chicken stock for the soup.

Faster version:

  1. Chop veggies, sauté onion in chicken fat or grapeseed oil.  
  2. When the onion becomes translucent, add carrots and celery, mix veggies together and sauté for 5 minutes.  
  3. Add water and chicken bones/skin (in cheese cloth) and bring to a boil.  
  4. Let simmer for an hour (or more).  
  5. Remove cheese cloth (and contents) and bring broth to a gentle boil.  
  6. Add parsley (save a few pinches for garnish if you like).  Add salt/pepper to taste.
  7. Scoop matzoh balls from chilled batter (a 2 TBSP scoop makes 8 small matzoh balls) into broth. Cover pot with lid.
  8. Let matzoh balls cook at a gentle boil for 30 minutes (small) or 40 min for larger (3-4 TBSP scoop) balls. 

 

December 5, 2020 19 Kislev 5781