Susan Gubars Matzo Ball Soup Food

SUSAN GUBAR'S MATZO BALL SOUP

Susan Gubar's Matzo Ball Soup image

To comfort you and yours, here is my recipe for The World's Lightest Matzo Balls (which evolved over the years from Jennie Grossinger's cookbook "The Art of Jewish Cooking."). While cooking, they rise to the top.

Provided by Susan Gubar

Categories dinner, weekday, appetizer

Time 2h

Yield About 20 matzo balls

Number Of Ingredients 10

Ingredients

2 quarts stock
2 stalks celery, sliced thin
2 carrots, sliced thin
4 eggs, separated
1 thick slice onion
1 teaspoon salt
Dash of cayenne
1 Tablespoon chicken fat or oil
3/4 cup matzo meal
Parsley for garnish

Steps:

Bring stock to a boil in a big pot. Add celery and carrots. Simmer for half an hour.
In a food processor, whiz egg yolks, onion, salt, cayenne pepper and fat or oil.
In a large bowl, use electric mixer to whip egg whites until quite stiff. Gently fold the yolk mixture into the whites, and then gently fold in matzo meal.
Cover and refrigerate for half an hour. After running your hands under cold water, lightly shape into one-and-a-half inch balls between your palms and slip them into the simmering stock. Cover and cook for 45 minutes. Garnish with chopped parsley.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 264 milligrams, Sugar 2 grams, TransFat 0 grams

MATZOH BALL SOUP

Matzoh Ball Soup image

Provided by Food Network

Categories appetizer

Time 3h40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

One 5- or 6-pound hen
2 large celery stalks with leaves, chopped
2 large carrots, sliced in big chunks
1 onion, quartered
3 sprigs parsley
3 sprigs fresh dill (or 1 teaspoon dried)
Salt and pepper, to taste
4 eggs, lightly beaten
4 tablespoons chicken fat (from the above soup)
1 cup matzoh meal
2 teaspoons salt
1/4 cup hot water
12 cups salted water

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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