Throwdowns Matzo Ball Soup Food

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:

• Make the broth: Put the chicken, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns, cloves and 2 teaspoons salt in a large pot. Add enough cold water to cover by 1 inch. Bring to a simmer over medium-high heat; reduce the heat to maintain a low simmer and cook, skimming off the foam occasionally, 3 hours. Strain, discarding the solids. Let cool until the fat rises to the surface. (The broth can be made up to 3 days ahead; cover and refrigerate.) Skim off the fat, reserving 2 tablespoons fat for the matzo balls.
• Make the matzo balls: Whisk the eggs and reserved chicken-broth fat in a bowl. Stir in the shallot, garlic, lemon zest, ginger, dill, parsley, matzo meal, 1/4 cup of the prepared broth and 1 3/4 teaspoons salt. Cover and chill at least 2 hours or overnight. Roll heaping teaspoonfuls of dough into balls with damp hands. Cover and chill until ready to cook, up to 8 hours.
• Bring a large pot of salted water to a boil. Add the matzo balls and reduce the heat to maintain a low simmer; cover and cook until the balls are tender, 35 minutes. Meanwhile, warm the prepared broth. Drain the matzo balls and serve in the warm broth. Top with dill.

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.

JOAN NATHAN'S MATZO BALL SOUP

Steps:

• In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
• To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
• Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.

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:

• first of all you make the matzo mixture because it has to be chilled in the refrigerator for as long as possible. i basically used the recipe on the manischewitz box container except i substituted olive oil for vegetable oil. traditionally they're supposed to be made with schmaltz. also i used seltzer water because the jews say that it makes the matzo balls lighter.
• mix together all of the ingredients in a bowl, adding the seltzer last and more lightly with your hands until uniform. don't worry that it looks to too runny because it will firm up in the fridge. Cover and refrigerate while you make the soup.
• put chicken thigh in a pot and add water until the chicken is submerged plus about 2 inches. bring to a boil then, simmer for 30 minutes.
• meanwhile, quarter the onion, chop one carrot and one stalk of celery into inch wide pieces, and crush the garlic. dice the other stalk of celery and carrot into 1/2 inch pieces and set aside for later.
• skim the top of the stock with a wire mesh spoon. add the onion, garlic and big vegetable pieces along with 1 tbsp salt. cover and simmer for an hour.
• bring a pot of water and a little salt to a boil then reduce to a simmer. fill a shallow bowl with cold water. take the out the matzo meal and form into balls with a tablespoon and your hands. make sure to dip your hands and the spoon in the water between every ball. drop each of the balls into the water then cover and let simmer for about 20 minutes. the matzo balls should expand about to 1 1/2 their original side; i made six from the mixture.
• remove the chicken from the pot and strain the soup, discarding the vegetables. return the broth to the pot and add the remaining carrots and celery. Bring to a boil then simmer for 10 minutes or until the vegetables are almost tender.
• meanwhile remove the skin from the chicken and tear the meat into shreds. add the chicken shreds back into the soup and simmer for another 5 minutes. remove from heat and taste. Add the pepper and more salt if necessary.
• test the matzo balls with a fork. you should be able to insert it without feeling any change in pressure within. transfer the balls to the soup pot with either a slotted spoon or tongs. cover and let sit for 15 minutes so that they can absorb the flavor. reheat if necessary and serve.