Today is Passover if you’re jewish, so here’s a recipe for matzah ball soup. If you’re not jewish, pretend you are, and leave work early.
Also if you’re looking for some holiday themed t-shirts, head over to Jewcy and pick up one of their food related tees like Manischewitz or Streit’s.
- ¾ pound chicken parts (backs, wings, and necks)
- ¾ pound beef marrow bones
- 2 ribs celery, including leafy tops, cut into 3-inch pieces
- 1 large onion, unpeeled
- 1 leek, cut lengthwise and cleaned well
- 2 cloves garlic, peeled
- 1 medium parsnip, peeled
- 1 whole clove
- 1 bay leaf
- 1 whole 4–5 lb. chicken
- 2¼ teaspoons salt, plus 1 Tablespoon, plus additional to taste
- ½ pound flanken
- 2 large carrots, peeled
- 4 large eggs
- 1/3 cup schmaltz (chicken fat)
- ¼ teaspoon pepper, plus additional to taste
- 1 Tablespoon baking powder
- 1 1/3 cups matzah meal
- 1 bunch dill, cleaned and tied with a string
- Pour 12 cups of water into a large stockpot. Place the chicken parts, marrow bones, celery, onion, leek, garlic, parsnip, clove, and bay leaf into the pot and bring to a boil. While the water is heating, rub the inside of the chicken with 2 teaspoons of salt. Once the water reaches a roiling boil, add the chicken, flanken, and 1 carrot to the pot. Reduce the heat and simmer for approximately 1 hour, making sure the soup does not boil. Test the chicken with a fork to see if it is tender and fully cooked. Remove the chicken and the carrot from the pot and set aside to cool.
- Continue to simmer the soup for an additional 1–1¼ hours. Remove the scum that forms at the surface.
- When the chicken cools remove the skin and bones and cut the flesh into bite-sized pieces. (You can add it to the soup just before serving, or use it to make chicken salad.)
- Remove the soup from heat; strain through a colander or sieve; and discard all the solids. Keep the soup hot, but not boiling, while you prepare the matzah balls.
- To make the matzah balls, fill a large wide stockpot 3/4-full with water and 1 Tablespoon of salt. Bring to a rapid boil.
- In a large bowl, crack the eggs and beat thoroughly. Then beat in the chicken schmaltz, ¼ teaspoon salt, pepper, and baking powder. Slowly fold in the matzah meal, mixing vigorously until completely incorporated.
- With wet hands, fold the matzah mixture in your palms to shape perfect balls about 1¼ inches in diameter. (They will double in size when cooked.) Gently place the matzah balls in the boiling water, and reduce heat to a simmer. Cover and cook for approximately 25 minutes. Carefully remove the matzah balls from the water with a slotted spoon and set aside on a plate.
- Drop the dill into the soup for 1–2 minutes before serving; remove and discard. Season the soup with additional salt and pepper, to taste. Slice the remaining carrot very thinly on a diagonal and drop it into the soup. Place matzah balls, and optional chicken pieces, into the soup upon reheating. To serve, place 1 or 2 matzah balls in each serving bowl. Place several carrot slices and pieces of chicken in each bowl. Serve immediately. (Jewcy)