November 29, 2017
Smoked Matzo Ball Soup
Prep Time: 30 minutes
Total Time: 2 hours
Yield: Serves 6
- In small bowl with water, submerge wood chips. Let chips soak 30 minutes, then drain. Pile chips onto one side of shallow aluminum pan.
- In separate metal bowl, add schmaltz, then set on other side of aluminum pan.
- Place pan on barbecue. Position so that wood chips are over burner and schmaltz is over an unlit area.
- Set burner to medium-high heat. Close barbecue lid.
- Allow schmaltz to smoke for 30 minutes, then remove from heat. Let cool to room temperature.
- In soup pot over medium-high heat, warm smoked schmaltz. Add garlic and onions, then reduce to low heat. Cook until tender, about 10 minutes.
- Add celery. Cook until celery just begins to soften, about 5 minutes. Mix in fenugreek and cook for another 2 to 3 minutes.
- Add chicken stock. Bring to boil, then reduce heat, allowing soup to simmer until celery is very tender, about 15 to 20 minutes. Add turmeric and season with salt.
- Keep broth on low heat until matzo balls are ready.
Make Matzo Ball Dough
- In large mixing bowl, whisk together matzo meal, baking powder and salt. Add chopped herbs and whisk again to combine. Add eggs and smoked schmaltz.
- Mix dough by hand until it forms a uniform paste, making sure to work through any clumps of dry ingredients.
- Cover bowl with plastic wrap and place in refrigerator to rest, at least 30 minutes.
Cook Matzo Balls
- Using small ice cream scoop or spoon, form chilled dough into 12 balls.
- In medium pot, bring 4 quarts of water to boil. Season with generous pinch of salt.
- Reduce heat to maintain rolling boil and drop balls, one at a time, into broth.
- Poach matzo balls, covered, for 26 minutes. Remove from heat and set aside.
- Ladle broth into soup bowls. Add 2 matzo balls to each bowl and serve.