Matzo Ball Soup A La Mexicana Food

MATZO BALL SOUP A LA MEXICANA

Steps:

• Prepare the broth: Place all the ingredients except the salt in a large soup pot and fill with cold water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low. Skim off any foam, add salt and simmer, partially covered, until the chickens have fully cooked, about 45 to 50 minutes.
• Carefully remove one of the chickens from the broth and transfer to a bowl. When cool enough to handle, shred chicken and reserve meat, ladling a small amount of broth over it to keep it from drying out, then cover and set aside. Discard the skin and return the bones to the pot. Continue cooking the broth at a high simmer for about 2 hours, adding more water if needed to replenish. Turn off the heat and let cool. Strain and discard vegetables and bones, reserving the second chicken for another preparation (such as shredding it to use in enchiladas).
• About an hour before the broth is done, make the matzo balls: In a large bowl, combine the matzo meal, salt, baking powder, baking soda and black pepper. In a medium bowl, whisk the 2 whole eggs with the 3 yolks, the grated onion, the chicken fat and the minced herbs. In another medium bowl, beat the 3 egg whites by hand or with an electric hand mixer until stiff peaks form. Stir the egg-yolk mixture into the dry ingredients, then add one-third of the beaten egg whites and mix until incorporated. Gently fold in the remaining whites until no streaks remain. Press a sheet of plastic wrap directly onto the surface of the batter and refrigerate until firm, 20 to 30 minutes.
• Line a baking sheet with plastic wrap. Fill a small bowl with water and set aside. Scoop mounds of the matzo batter (about 1 tablespoon each) onto the baking sheet. Using the water to keep your hands moist, as needed, roll each scoop of batter into a ball, handling as gently as possible.
• Return the chicken broth to a simmer and season with salt, if needed. Add the matzo balls as gently as possible and cook over moderate heat, turning them a few times, until they are plump and cooked through, about 25 to 30 minutes. Stir the shredded chicken into the soup and cook just until the meat is warmed through, about 2 minutes.
• Serve soup with onions, chiles, cilantro, epazote, avocado and lime wedges on the side, so everyone can garnish as they like.

MATZO BALL SOUP

Steps:

• For the matzo balls: Beat the 3 egg whites and the cream of tartar in a large bowl with an electric mixer until stiff peaks form.
• In a separate large bowl, combine the garlic powder, onion powder, baking soda, baking powder, salt, 3 egg yolks and 2 whole eggs. Sprinkle with pepper and whisk to incorporate. Mix in the schmaltz and matzo meal. Fold in the egg whites until fully combined. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
• For the soup: Meanwhile, place a large stockpot over medium heat. Add the olive oil and onion and season with salt and freshly ground pepper. Saute for 5 minutes, stirring occasionally.
• Pour in the chicken broth and bring to a simmer. Add the rutabaga, celery, carrot, shredded rotisserie chicken and parsley.
• Remove the matzo mixture from the fridge and roll into golf ball-sized balls. This recipe will make roughly 18 matzo balls. Carefully place the balls in the soup, cover and cook over medium-low heat until the matzo balls are puffed and tender, 25 minutes. Serve the soup garnished with dill.

MATZO BALL SOUP

Steps:

• To make the matzo ball dough using a food processor or high-speed blender, blend the tofu and olive oil. Transfer the mixture to a large bowl and stir in the matzo meal, nutritional yeast, baking powder, onion powder, garlic powder, and celery seeds. Season to taste with salt and freshly ground pepper and stir well. Put the dough into an airtight container and refrigerate overnight.
• Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, and celery and sauté for 5-6 minutes, until the onion is soft. Add the dill and stock, bring to a boil, then immediately reduce the heat to low and maintain a simmer.
• Using your hands or a soup spoon, shape the dough into 2-inch (5 cm) balls. Carefully drop the dumplings into the soup, trying not to break them. Cover the pot and cook the soup at a low simmer for 40 minutes. Remove the pot from the heat, season the soup to taste with salt and freshly ground black pepper, and stir in the lemon juice. Garnish with the parsley and serve immediately.
• Recipe courtesy of Vegan by Jean-Christian Jury. Get the book here: https://www.amazon.com/Vegan-Cookbook-Jean-Christian-Jury/dp/0714873918.

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 chicken soup: Bring the chicken stock to a simmer in a large pot. Add the chicken and return the pot to a simmer. Place a plate on top of the chicken to keep it submerged and then cover the pot with a lid. Lower the heat and simmer until the chicken is done, about 1 1/2 hours. Remove the chicken from the pot, then pull the meat off and shred it. Discard the skin and bones. Strain the soup into a heatproof bowl. Skim off the fat and return the soup to the pot.
• For the matzo balls: In a large bowl, combine the matzo meal, salt, baking powder, baking soda and granulated garlic. In a medium bowl, whisk the 2 whole eggs and 3 egg yolks, the chicken fat and the onion. In a separate bowl, beat the 3 egg whites with an electric mixer until stiff peaks form. Stir the chicken fat mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated. Gently fold in the remaining whites until there are no remaining streaks. Press a sheet of plastic wrap directly onto the batter and refrigerate for about 20 minutes or overnight, until firm.
• Line a baking sheet with plastic wrap. Combine the vegetable oil with some water in a small bowl to keep your hands moist. Scoop 1 heaping tablespoon of the matzo ball mixture into your hands and form into a mound. Place the mound on the prepared baking sheet and repeat with the remaining matzo ball mixture. Use the oil and water mixture to keep your hands moist while you roll each scoop of batter into a ball. Handle the balls as gently as possible.
• For the finishing touches: Return the chicken stock to a simmer and add the celery, carrot, onion, rutabaga, dill, parsley and a pinch of salt and pepper. Add the matzo balls. Cover and cook over moderate heat, turning the matzo balls a few times, until they are plumped and cooked thoroughly, about 25 minutes. Stir in the shredded chicken and cook until the chicken is heated, about 2 minutes. Remove the dill and parsley sprigs. Season with salt and pepper and serve immediately.

MATZO BALL SOUP

Steps:

• Place chicken in a large soup kettle; add the broth, 1 teaspoon kosher salt and enough water to cover the chicken. Bring to a boil. Reduce heat; simmer for 55-65 minutes or until meat is tender, skimming the surface as foam rises., Remove chicken and set aside until cool enough to handle. Strain broth and skim fat. Return broth to the kettle; add the carrots, celery, onion, garlic, pepper and remaining salt. Bring to a boil. Reduce heat; simmer for 15 minutes or until carrots are tender., Meanwhile, in a small bowl, whisk eggs and oil. Add matzo ball mix and onion; toss with a fork until combined. Cover and refrigerate for 15 minutes., Remove and discard skin and bones from chicken; chop chicken and add to soup. Stir in parsley. Bring to a boil. Drop 12 rounded teaspoonfuls of matzo ball dough into boiling soup. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering)., With a slotted spoon, carefully remove matzo balls and place one in each soup bowl. Ladle soup over top.

MATZO BALL SOUP

Steps:

• For the stock the best results come from the chicken bones of an already cooked chicken - so enjoy a chicken dinner and save the bones and the close meat. Cook this until the vegetables are nearly disintegrated. Remember do not add your salt till the boil point has been reached or your stock will be cloudy. Approximately 3 hours.
• Cool and strain off all the meat, vegetables and bones. Discard.
• Cool and strain off any fats.
• For the Matzo Balls: Beat the eggs. Add seltzer,oil, salt and pepper. Mix well.
• Add Matzo meal and stir thoroughly. Refrigerate for 1/2 to 1 hour.
• Fill a 5 quart pot 3/4 full of water and bring to a rolling boil add 3/4 cup of kosher salt to the water and bring back to rolling boil.
• Moisten the palms of your hands with cold water form your matzo balls - I use a tsp to measure the amount - approximately 1/2" in diameter. Drop matzo balls into boiling water.
• Cook for at least 30 minutes. Remove with a slotted spoon to a large bowl.
• Soup:.
• In a 6 quart pot add 1 tsp of olive oil when heated add your onion, carrots, celery and garlic. Over low heat bring to fork tender.
• Add the remainder of the ingredients. Add cooked matzo balls and allow to simmer for at least 30 minutes.