MASA BALL SOUP
Provided by Amanda Freitag
Categories appetizer
Time 2h45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the masa ball: In a bowl, mix together the masa harina, manteca, horseradish, salt, baking powder, eggs and 3/4 cup water until completely combined. Refrigerate for at least 1 hour.
- For the enriched broth: In a large pot, add the chicken stock, chicken legs and onions. Place over medium heat and bring to a simmer. Cook until reduced by one-quarter, about an hour. Strain the broth, discarding the onions. Remove and discard the chicken skin, then shred the meat and set aside. Season the broth with the vinegar and some salt.
- For the composed soup: In a pot on medium-high heat, bring the enriched broth back to a simmer. Form the masa mixture into 8 balls and add to the broth. Cook until the centers of the balls are hot, about 5 minutes. Add the celery, carrots and reserved shredded chicken and cook until the soup is almost boiling, another 2 minutes. Mix in the cilantro and serve.
MATZOH BALL SOUP
Steps:
- Wash the chicken with water and place in pot. Cover with water and bring to a boil over high heat, skimming off bubbling foam as it forms. Add celery, carrots, onion, herbs, salt and pepper and simmer, half-covered at lower heat, for at least 45 minutes, until the chicken seems done. The chicken will come away easily from the bone. Pour soup through strainer to get a clear broth. Let cool. When broth has completely cooled, skim off the fat and save for the matzoh balls.
- In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal and salt. Add 1/4 hot water. Cover and refrigerate for at least 1 hour. Form the matzoh dough into balls the size of walnuts. Bring the salted water to a boil. Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!). Bring the chicken broth to a simmer. Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving.
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Matzah balls or matzo balls are Ashkenazi Jewish soup morsels made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat. Known as knaidel in Yiddish (Yiddish: קניידלעך kneydlekh pl., singular קניידל kneydl; with numerous other transliterations), they resemble a matzah meal version of knödel, bread dumplings popular throughout Central European
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Type DumplingServing temperature Temperature at which broth simmersAlternative names Kneieydl, knaidel or kneidel in singular. Kneydlech, knaidelech or kneidelech, or knaidlach in plural.
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