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:

• Make the stock.
• In a large pot, bring 2 quarts chicken stock to a simmer. Add the chicken and return just to a simmer. Cover the chicken with a small heatproof plate to keep it submerged (add more stock if needed). Cover the pot and reduce the heat; gently simmer until the chicken is cooked through, about 1 1/2 hours.
• Remove the chicken and let cool slightly, then roughly cut up the meat and set aside; discard the skin and bones. Strain the stock into another large pot.
• Skim the fat off the surface of the stock using a spoon.
• Make the batter.
• Meanwhile, in a large bowl, whisk the matzo meal, granulated garlic, baking powder, baking soda, 2 1/2 teaspoons salt and a few grinds of pepper. In a medium bowl, whisk the 2 whole eggs with the 3 yolks, schmaltz and minced onion. In a separate clean bowl, beat the 3 egg whites with a hand mixer until stiff peaks form. Stir the schmaltz mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated. Gently fold in the remaining egg whites until no streaks remain.
• Form the matzo balls.
• Line a baking sheet with plastic wrap. In a small bowl, combine the vegetable oil with 1 tablespoon water. Using the oil-and-water mixture to keep your hands moist, roll scoops of batter (about 2 tablespoons each) into balls, handling them as gently as possible (makes 8 to 12). Arrange on the baking sheet and refrigerate 20 minutes so the outsides dry slightly.
• Make the soup.
• Tie the dill and parsley sprigs together with kitchen string. Return the chicken stock to a simmer. Add the carrot, celery, diced onion, rutabaga and herb bundle; season with salt and pepper. Return to a simmer and add the matzo balls. Cover and cook over moderate heat, turning the matzo balls a few times, until they are plump and cooked through, about 25 minutes. Stir the chicken into the soup and cook until just warmed through. Remove the herb bundle and season the soup with salt and pepper.

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:

• 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.

MATZO BALL SOUP WITH BLACK GARLIC

Steps:

• Place the finished stock into a large pot and add the celery, carrots, black garlic, and salt. Bring to a simmer and cook for 30 minutes. Remove and discard the black garlic.
• Wash onions and quarter, leaving skins on. Washing garlic and cut horizontally, leaving peel on. Peel carrots and roughly chop. Put the chicken, onions, carrots, garlic, peppercorns, parsley, and 1 teaspoon salt in a large stockpot. Add just enough cold water to cover the chicken (about 4 quarts) and bring to a simmer over high heat; then lower temperature to keep the stock a gentle simmer. Cook, covered, until the liquid is pale, golden, and flavorful, 3-4 hours. Strain and reserve the schmaltz (chicken fat) that rises to the top when the stock is chilled.
• In a bowl, beat the eggs. Add salt, schmaltz, cinnamon, matzo meal, and baking powder; mix well. Loosely cover and chill, 30 minutes.
• Bring a large pot of salted water to a low boil. When the matzo ball mixture is chilled and set, tear off golf ball-sized pieces and shape into rounds using wet hands. (Be aware that the balls will double or triple in size when cooked!) Gently drop the matzo balls into the boiling water and cook, 30 minutes or until cooked through; you can cut one open to check doneness.
• Assemble the soup: Once matzo balls are fluffy and tender, remove to individual serving bowls. Ladle broth on top of matzo balls, garnish with parsley sprigs, and serve.