Fiddlers Jewish American Chicken Soup With Matzo Balls By Sy Food

JEWISH CHICKEN SOUP WITH MATZO BALLS

Steps:

• In a mixing bowl, whisk together eggs, egg white and salt. Whisk in matzo meal, oil and 3 Tbsp cold water.
• Cover and chill the mixture at least 1 hour or overnight.
• In a large pot, bring chicken broth to a boil. Add parsnips, carrots and onions, reduce the heat to medium-low and cook for 5 minutes.
• Gently roll the chilled matzo dough by level teaspoonfuls into balls, dropping them into the simmering broth as you work. Cook the matzo balls, covered, for 15 minutes. Do not lift the lid; the broth must simmer rapidly to allow the matzo balls to expand properly.
• Uncover the pot, add broccoli and mushrooms and simmer until the broccoli is just tender, 2 to 3 minutes.
• Ladle into bowls, sprinkle with dill or parsley and serve.

JEWISH CHICKEN SOUP WITH HORSERADISH DILL MATZO BALLS

Steps:

• The day before you want to serve the soup, put the whole chicken in your largest lidded pan. Add sufficient cold water to cover by at least 1cm. Bring the water to a boil over a high heat, skimming off (and discarding) any foam with a big metal spoon. While it's boiling, halve the onions through the roots (leaving the skins on - they will add colour). As soon as it starts to boil, add the onions and remaining soup ingredients plus 1 tbsp salt. Turn down the heat to a very low simmer, partially cover the pan and leave to cook gently for 1 hr 30 mins, until you see the meat on the chicken's legs start to come away from the bone. Depending on how large your pan is you may need to drain a little water off to fit the vegetables in, so it doesn't overflow.
• Use two forks to carefully remove the chicken from the pot, leaving the veg behind. Strip the meat from the bones, tearing some of the chicken into pieces to serve in the soup (save the rest to use in salads, sandwiches or pies). Return the bones and cartilage to the pot and simmer gently for a further 1 hr-1 hr 30 mins. Strain the soup into a large container or pan. If they are still in reasonable shape, lightly scrape the peel from the carrots and slice them to go in the finished soup - keep refrigerated until needed. Discard the other vegetables and the bones. Leave the soup to cool completely then refrigerate overnight.
• By morning, the fat will have risen to the surface - skim it off, pop it in a dish and refrigerate it. This is known as schmaltz, which you'll need to make the matzo balls. (You can use what's left over to make roast potatoes.) Taste the soup to see if it has enough flavour. It may need to be reduced a little by boiling it rapidly, then seasoning.
• To make the matzo balls, use a fork to beat the eggs with ½ tsp salt and a few grinds of pepper. Stir in the schmaltz, matzo meal, 2 tbsp chopped dill, horseradish and 60ml chicken soup. Fold into the egg mixture (it will be quite sloppy). Cover and refrigerate for at least 30 mins to hydrate the matzo meal and firm the mixture enough to handle. Scoop heaped tablespoons of the mixture and, with moistened hands, gently roll into balls. Put them on a plate or on a tray lined with baking parchment. You should end up with 12 matzo balls.
• Fill a wide pan with cold water and season with 1 tbsp salt. Set it over a high heat to boil, then transfer the matzo balls, one by one, gently into the water. Turn the heat down to a simmer. Cover with a lid (preferably a glass one) and leave for 30 mins. Do not be tempted to peek too soon. They are done when they have puffed up and when you cut into one, it should be light all the way through to the centre.
• If including fresh carrots in the soup, slice them into 2cm-thick discs and add them to the soup pot with the chicken pieces. Simmer for 10-15 mins to soften the carrot and heat the chicken. If using the carrot from the stock, add for the last 3 mins to heat up. When the matzo balls are ready, carefully remove them from the pot using a slotted spoon and put two (or three) in each bowl. Ladle over the hot chicken soup. Sprinkle with more chopped dill to serve.

CHICKEN MATZO BALL SOUP

Steps:

• Wipe the chicken with kitchen paper and put in a large saucepan with the giblets. Cover with water and bring to the boil. Once boiling, reduce the heat to a simmer. Skim away any scum with a large spoon or ladle every few mins for about 30 mins until no more comes to the surface. Crumble in the stock cubes and add the bay leaf, peppercorns and vegetables.
• Bring to the boil again, then reduce the heat to very low. Cover and simmer gently for 3-3 1 /2 hrs.
• Leave the soup to cool a little, then transfer to the fridge overnight.
• Once chilled, the fat from the soup will rise to the top. Save 11 /2 tbsp for the matzo balls and set aside, then use a large spoon to remove as much as you can. Remove the chicken, shred all the meat, then add it back to the pan. Put the soup back on the heat and skim away any remaining fat while you bring it to the boil.
• Meanwhile, make the matzo balls by combining the fat, egg, matzo meal and 1/2 tbsp warm water. Stir into a paste, adding a little more water if needed, then chill for 10-15 mins. Roll into about 12 small balls. Dampen your hands if the mixture is too sticky.
• Drop the matzo balls into the soup for a few mins. Scatter with parsley and serve with challah bread, if you like.

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....