Thursday, December 9, 2010

Matzo Ball Soup

With sunset today comes the end of Hanukkah.  I've been saving this recipe for last since it's the kind of thing you just might need to make any time of the year.  There's a reason this is also known as Jewish penicillin.  Magic powers, I tell you.  Magic powers.

Matzo Ball Soup
For the broth:
- whole chicken
- celery
- onion
- carrots
- thyme
- salt
- pepper

Add 5 quarts of water to a stock pot. Add 2 boneless skinless chicken breasts, two legs, and two thighs. I leave the skin on the legs and thighs. Add two stalks of celery, one onion cut into quarters, 1 tbsp thyme leaves, 1 tsp salt, 1 tsp pepper. Bring to a boil and then turn to medium to cook for at least 45 minutes or until the chicken is thoroughly cooked. Remove chicken from the broth and cut into bite sized pieces. Strain all of the veggies out of the broth and discard the veggies.

Cut up 4 stalks of celery, one onion, and three carrots into bite sized pieces and cook in the strained broth until just soft. Refrigerate broth until you are ready to serve.

You can also put soup noodles in the broth, but I stick to matzo balls only.

Matzo Balls (I almost always double this recipe!)
- 1/2 cup matzo meal
- 2 eggs
- 2 tbsp chicken stock (water will do, but if you have your stock you should use it)
- 2 tbsp vegetable oil
- very small amounts (pinches) of salt, pepper, celery salt, or garlic powder to taste if you wish.

Combine all ingredients in a bowl and mix thoroughly. Put in refrigerator for about 30 minutes before cooking. Bring a large stock pot with about 5 quarts of water to a boil. Roll the matzo ball dough into small-ish balls. About 1 inch. Place in the boiling water. Cover and let boil on medium high heat for about 25 minutes. Strain the matzo balls and then you can serve them in soup. They're also delicious the next day cold from the fridge with a little salt and pepper! YUM!

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