Souper Recipe!
Matzo ball soup
20 mins (plus
3 hours) 5 hours 4
INDREDIENTS
1 whole chicken
3 tsp black peppercorns
2 white onions, chopped
3 eggs
6 stalks celery, chopped
1 cup matzo meal
6 carrots, peeled and sliced
1 parsnip, chopped
Sea salt flakes and freshly-milled
black pepper
2 heads garlic, halved
½ bunch dill, chopped
METHOD
1. Chop the chicken into pieces, then combine in a large saucepan with the onions, celery, 4 carrots, parsnip, garlic,
peppercorns and 4L water. Set over a low heat then bring to a simmer. Cook for 30 minutes, then remove the breasts
and thighs and shred, reserving the thigh meat for another use. Continue cooking the stock for 4 hours, topping up the
water as necessary.
2. Skim the fat into a small bowl, then chill until firm. Strain the stock through a fine sieve. You should have about 2L.
3. Combine the eggs, matzo meal, ¼ cup chicken fat, ¼ cup soda water and 1 tsp salt in a bowl and knead until a dough
comes together then refrigerate for at least 3 hours.
4. Form 12 balls from the matzo mixture, then poach in salted water for 20-25 minutes, until very tender. Meanwhile,
simmer the chicken stock and the remaining carrots for 5 minutes and season with salt and pepper. Use a slotted
spoon to remove the matzo balls then place in bowls with some shredded chicken breast meat, then ladle the soup
and carrots over. Garnish with dill.
RECIPE CREDIT: FAST ED