Matzo Ball Soup

Matzo Ball Soup

 

I used a recipe in Amanda Hesser’s The Essential NY Times Cookbook, a book of which I’m totally addicted to by the way, as a guide. As usual, I tweaked a few things here and there. You’ll find matzo meal on the grocery shelves, as well as matzo crackers. Feel free to use the meal, but know that they often add spices and seasonings. I bought the crackers, broke them in pieces and finely ground them in the food processor.

One more note, the balls tend to absorb a lot of the broth as their cooking, so it’s also a good idea to have some extra stock on hand to add to the pot as the balls are cooking. You can also use water.

 

What you’ll need~

 

6 large eggs

2+ tablespoons chopped parsley

1-2 tablespoons chopped fresh sage

2 teaspoons kosher salt

1/4-teaspoon paprika

1/2 cup melted butter

1 1/2 cups matzo meal

1/4-teaspoon baking powder

1-cup club soda

2+ quarts chicken stock

Optional: 1 shallot, thinly sliced and caramelized

Optional: Leftover chicken bits, if you have them on hand

Pepper to taste

 

Whisk the eggs in a medium bowl. Whisk in parsley, sage, salt, pepper and paprika. Whisk in the melted butter, matzo meal and baking powder. At this point, the dough was clumping up between the wires of the whisk, so I switched from whisking to stirring with a wooden spoon. Stir in club soda, cover bowl with plastic wrap and refrigerate for 1-2 hours. I let mine chill for about 11/2 hours.

 

Once the dough is chilled, bring broth to a boil on the stove. Moisten your hands and roll dough into 1-2 inch balls. Drop the balls in your broth in batches and reduce heat to a simmer. Cook for 25-30 minutes until balls are tender and double in size.

 

Line a large plate or platter with a clean and dry kitchen towel. Using a slotted spoon, remove balls from stock and place on kitchen towel to drain.

Add broth or water to the pot as needed and drop in second batch of balls and cook. Once the second batch of balls are done cooking, add the first batch of balls back to the soup to reheat.

 

At this point I added the caramelized shallot and leftover bits of game hen to the pot. You certainly don’t need to add anything else, but I found the soup to be a good vehicle for leftover poultry.

 

Ladle soup into bowels and place two matzo balls in each. Serve hot.

 

 

 

 

 

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