Celery And Parsnip Soup With Green Onion Dill Matzo Balls Food

CELERY AND PARSNIP SOUP WITH GREEN ONION-DILL MATZO BALLS

Steps:

• Melt margarine in heavy large pot over medium heat. Add next 5 ingredients. Cover; cook 10 minutes. Add 6 cups stock; bring to boil. Reduce heat to medium-low. Simmer uncovered until vegetables are very tender, about 15 minutes.
• Working in batches, puree soup in blender until very smooth, adding celery leaves to each batch. Return to pot. Thin with more broth, if desired. Season with salt and pepper. (Can be made 2 days ahead. Chill until cold. Cover; keep chilled.)
• Rewarm soup. Serve with Green Onion-Dill Matzo Balls.

MATZO BALL SOUP WITH CELERY AND DILL

Steps:

• Prepare the broth: Combine chicken, onions, garlic, celery and carrots in a large pot. Cover with 12 cups water and season with salt. (If your pot can't handle all that water, fill the pot with as much as you can, and add remaining water as it reduces.)
• Bring to a strong simmer over high heat, then reduce heat to medium-low so that the broth is gently simmering.
• Continue to gently simmer, uncovered, until the broth is extremely flavorful and well seasoned, 1 1/2 to 2 hours. Using tongs, remove breasts, thighs and legs from the pot (let any skin and bones fall into the pot), leaving everything else behind.
• Pick the meat from the chicken, discarding any fat, skin, bones, cartilage or any drier pieces of meat that you wouldn't find delicious to eat. Set meat aside to either put back into your soup, or to use in another dish (chicken salad, etc).
• Strain broth (you should have about 10 cups) and return to the pot. Season with salt and pepper (it should be as seasoned and delicious as you'd want it to be when serving). Keep warm, if using same day, or let cool and refrigerate overnight.
• As broth sits, prepare the matzo balls: Combine matzo meal, chives and 1 3/4 teaspoons kosher salt in a medium bowl. Using a fork, incorporate eggs until well blended. Add chicken fat, followed by club soda, mixing until no lumps remain. Cover with plastic wrap and refrigerate until mixture is firm and fully hydrated, at least 2 hours (and up to 24 hours).
• Bring a large pot of well-salted water to a boil. Using your hands, roll matzo ball mixture into balls slightly smaller than the size of a ping pong ball (about 1 1/4-inch in diameter), placing them on a plate or parchment lined baking sheet until all the mixture is rolled (you should have about 24 matzo balls).
• Add matzo balls to the boiling water and cook until floating, puffed and cooked through, 10 to 12 minutes. (You can always sacrifice one, plucking it from the broth and cutting it in half to check that it's cooked through. The texture should be uniform in color and texture, and the balls shouldn't be dense or undercooked in the center.) Using a slotted spoon, transfer the matzo balls to the chicken broth.
• Add celery (and some of the picked chicken meat, if you desire) and season again with salt before ladling into bowls, topping with dill, celery leaves and a crack of freshly ground pepper.

GREEN ONION-DILL MATZO BALLS

Steps:

• Melt chicken fat in small skillet over medium-low heat. Add onions and sauté 30 seconds. Set aside. Whisk eggs and all remaining ingredients in medium bowl to blend well. Stir in onion mixture. Cover; chill at least 6 hours and up to 1 day.
• Bring large pot of salted water to boil. Drop matzo ball mixture by rounded tablespoonfuls onto foil, forming 16 mounds. Using wet hands, shape into balls; drop into pot. Cover; boil matzo balls until very tender, about 1 hour 10 minutes. Transfer matzo balls to shallow dish. (Can be made 1 day ahead. Cover; chill. Steam 15 minutes to rewarm.)

FIDDLER'S JEWISH-AMERICAN CHICKEN SOUP WITH MATZO BALLS BY SY

Steps:

• CHICKEN SOUP INSTRUCTIONS De-bone the chicken breasts, cut up into thin small strips, then place in the refrigerator (the chicken will be added later on).
• Heat a large"non-reactive pot" filled with cold water and bring to a boil, add the cut up chicken pieces and giblets.
• When almost boiling, remove the chicken and discard the water.
• In a clean"non-reactive pot" add 6 cups of cold water and the chicken pieces.
• Bring to a boil, lower the heat to very low (that is a few bubbles coming up at a time), cover and simmer for about 2-3 hours.
• Skim off any foam/dirt which may develop on the top, from time-to-time.
• While the soup is simmering, make the Matzo Balls as described below.
• After chicken has simmered for 2-3 hours, discard the chicken& bones and put broth through a strainer to remove any particles remaining; then back into a clean pot.
• Add the 4+ cups of heated chicken broth, onion, carrot, celery, leek, potato, parsnip, turnip, parsley, dill and cut up pieces of chicken breast meat.
• Add salt& pepper to taste and Bijol food coloring.
• Simmer low/medium heat for about 15 minutes.
• Next add the 10-12 Matzo Balls and simmer for about another 15 minutes.
• Serve in individual bowls and add to your liking farfel, soup nuts, shredded eggs, cooked egg noodles... NOTE: Do not use a frozen chicken, but a young fresh pullet if possible.
• Perhaps there is a market in your area where you can find a freshly killed kosher chicken.
• Or if you are lucky enough to raise your own Free-Range bird.
• MATZO BALLS INSTRUCTIONS (Streit's Manhattan recipe on box).
• STEP #1 MIX: Beat eggs.
• Add water (or seltzer), oil, salt and pepper.
• Mix well.
• Add matzo meal and stir thoroughly.
• Refrigerate for 1/2 to 1 hour.
• STEP #2 FORM: Partially fill a large pot with water and bring to a boil.
• Moisten palms with cold water.
• Form mixture into balls about 1" diameter; makes about 1 1/2" finished matzo balls.
• (Important to not compress the matzo balls, just form them loosely).
• Drop matzo balls into boiling water.
• STEP #3 SIMMER: When all the matzo balls are in the pot, reduce heat to low.
• Simmer covered for about 30 minutes or until done.
• Remove with a slotted spoon to a large bowl.
• COMMENTS: The old traditional Jewish Chicken Soup (which my grandmother& mother used to make) would contain the chicken feet and undeveloped eggs.
• I still recall the skin of the chicken neck being used to make a delicious stuffing and the chicken fat used to make schmaltz.
• Some people like their matzo balls very soft& fluffy and others like them hard.
• Also, small or very big matzo balls.
• Finally, you can eliminate the matzo balls and add cooked Egg Noodles instead....