Matzo Ball Chicken Soup (kosher)
Total Time: 4 hrs
Preparation Time: 1 hr
Cook Time: 3 hrs
Ingredients
- 1 kg chicken bones with meat (no skin)
- 1 red onion, peeled and quarted
- 250 g carrots, top and tailed
- 1 leek, chopped roughly
- 2 parsnips, peeled chopped roughly
- for matzo balls
- 2 eggs (no blood check using clear bowl)
- 1/2 cup olive oil
- 1/2 cup water
- 2 cups matzo meal (dark for passover)
- salt
- 1/2 teaspoon cinnamon
Recipe
- 1 for the soup: put chicken in a large pot, fill with cold water enough to cover the chicken . bring to the boil and skim the fat layer off the top.
- 2 add vegetables and simmer-boil for 2 hours.
- 3 remove chicken pieces and pour liquid through a strainer to catch the vegetables. soup can be reheated or frozen. if reheating, shred some chicken and add to soup.
- 4 for the matzo balls: break eggs abd beat adding oil, pinch of salt and cinnamon. mix well.
- 5 add matzomeal and water and mix well again.
- 6 place in refrigerator for 30 mins if making now or overnight if making day before.
- 7 when mixture firm, spoon into hand and create ball like dumpling, do this for all of mixture.
- 8 in a pan of simmering salt water add matzo balls and cover for 20-25 minutes.
- 9 matzo balls will rise to the surface.
- 10 reheat soup and add matzo balls.
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