Matzoh Ball Soup

* Exported from MasterCook *

Matzoh Ball Soup

Recipe By : David Rosengarten
Serving Size : 0 Preparation Time :0:00
Categories : Soups & Stews Taste

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds chicken
1 large onion -- studded with 3
-- cloves
2 carrots -- quartered
2 small stal celery -- cut into 3-inch
-- pieces
2 small leeks -- split lengthwise
1 parsley root -- trimmed
2 parsnips -- quartered
1 sprig fresh thyme or 1 teaspoon dried
6 parsley sprigs
Salt to taste
For the Matzoh Balls:
2 large eggs -- beaten lightly
3 tablespoons seltzer
2 tablespoons rendered chicken fat -- melted
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1/2 cup Matzoh Meal

Place chicken in a large soup pot. Cover with water and bring to a
boil. Lower the heat to a simmer and skim as needed. Simmer 10 minutes and add
vegetables and herbs. Bring back to a boil and simmer
, partially covered, for 1 1/2 hours. Strain, removing fat from
surface, and reduce to 6 cups, to concentrate flavor.

In a bowl mix the eggs, seltzer, chicken fat, salt and pepper.
Gradually stir in the matzoh meal until everything is well combined. Chill,
covered, in the refrigerator for at least 4 hours and up to
8 hours

Bring a pot of salted water to a boil and using cool, wet hands,
shape the matzoh mixture into eight balls about 1 1/2-inches in diameter.
Reduce the heat to simmering and gently add the matzoh balls
. Cover the pot and poach the matzoh balls in the barely simmering
water for 25 minutes.

Add matzoh balls to soup and serve.

From Taste Show # 4848




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