Ed Levines Matzo Ball Soup Food

MATZO BALL SOUP

Steps:

• In a large saucepan combine the stock, carrots, celery, onion and parsley. Bring to a boil, reduce heat and simmer until vegetables are tender.
• In a mixing bowl, combine the matzo meal, 1/4 cup stock, 4 egg yolks, chicken fat or vegetable oil and salt and pepper. In another bowl, beat the egg whites until frothy but not stiff. Fold the egg whites into the matzo meal mixture. Refrigerate for 15 minutes. Shape the matzo mixture in to 2 inch balls while occasionally dipping your hands in cold water. Carefully add the balls to the simmering soup as you form them. Cover the soup and cook for 30 minutes. Serve hot.

MATZO BALL SOUP

Steps:

• For the matzo balls: Mix all of the ingredients together until evenly distributed (there should be no lumps). Cover with waxed paper and refrigerate for 30 minutes. Roll dough into balls about the size of a golf ball. To keep batter from sticking to your hands, rub them with oil or water as needed. Drop balls immediately into a large pot of boiling water. Cook the balls for about 20 minutes or until done. They will sink to the bottom and then float back up to the top as they cook and the water returns to temperature. The balls should have expanded to be about 2 1/2 times their original size (about the size of a tennis ball). Check to make sure that the balls are done by cutting in half. The center should look grainy and yellow. Remove balls from pot and use immediately or set them in a pot of cold water and let cold water run over them until completely cooled. Set them in cold water in the refrigerator until ready to use. They may be reheated either in the broth or in the water.
• For the broth: In a large stockpot, add all ingredients and water. Bring to a boil, reduce heat and simmer for about 2 hours. Taste and adjust seasoning. Let cool. Strain vegetables out of the broth. Use immediately or it may be frozen.

ED LEVINE'S MATZO BALL SOUP

Steps:

• Rub chicken inside and out with about 2 tablespoons kosher salt. Allow to stand for 15 minutes, then rinse well under cold water. Place in a large stock pot and add cold water to cover by 3 inches. Place over high heat and bring to a boil. Skim off impurities that rise during the first 15 minutes of boiling, then add celery, carrots, onion, leeks, garlic, parsley, dill, peppercorns and bay leaves. Reduce heat to medium-low and simmer until chicken is cooked, about 45 more minutes.
• Carefully remove chicken from pot and take meat from bones, reserving meat for another use. Return bones to pot of broth, and simmer for 1 hour more. Strain through a sieve lined with cheesecloth. Cool broth, then refrigerate until fat rises to top and solidifies, at least several hours. Skim off and discard fat.
• In a large mixing bowl, combine matzo meal, eggs, schmaltz, kosher salt and baking powder. Mix well. Add seltzer and mix again. Cover and refrigerate for 1 hour.
• Fill a large pot with water and bring to a simmer. With wet hands, roll out 1-ounce balls (about the size of a walnut). Add balls to water and simmer until tender, light and fluffy in the center, 45 to 60 minutes. (To test centers, insert a toothpick, which should slide easily all the way through.) Drain, allow to cool, and transfer to a flat covered container. Refrigerate until needed.
• To serve, place broth over medium-low heat. Add matzo balls, blanched carrot slices and chopped dill. Season with salt and pepper to taste. Simmer until matzo balls are thoroughly heated, and serve.