Recipe

April 6, 2017

Toben’s Matzah Ball Soup

Recipe: Toben Food by Design

Toben Food by Design shares a recipe for chicken soup just in time for the Jewish holiday Passover.

3 large eggs
3 tbsp rendered chicken fat, (available at butcher shops or in the meat markets of large supermarkets) or vegetable oil
½ cup water
1 ½ tsp salt
¾ cup + 2 tbsp matzah meal
10 cups homemade chicken stock (skimmed of fat) or store bought low sodium chicken broth
3 medium carrots, peeled and sliced into ¼ inch thick ‘half moons’
2 medium parsnips, peeled and sliced into ¼ inch thick ‘half moons’
3 ribs fresh celery, cut in half lengthwise and cut into ¼ inch thick ‘half moons’
1 white onion, peeled and cut into thin julienne
2 tbsp chopped fresh dill, for garnish

Yield: Serves 6

In a medium bowl, whisk together eggs and chicken fat until combined. Whisk in the water and salt. Add matzah meal, and whisk until combined. Cover and refrigerate batter until firm, 2 to 4 hours.
Line a baking pan with parchment. Bring chicken stock to a boil in a large wide saucepan, and reduce heat to a simmer.
Slightly dampen your fingertips and form 2 heaping tablespoons of batter into a 1 1/2-inch ball, being careful not to compress the mixture too much. Place ball on the prepared pan.
Repeat process with remaining batter.
Using a large spoon, slide the matzah balls into the simmering stock. Once all the balls have been added, cover and cook for 10 minutes.
Add carrots, celery, onion and parsnips, cover, and continue cooking for 20 to 25 minutes, until the vegetables are tender and the matzah balls are cooked through. (To test if the matzah balls are done, remove a ball from the water, and slice in half. The color should be light throughout. If the center is darker, cook 5 to 10 minutes longer)
To serve, fill the soup bowls evenly with soup and vegetables, one or two matzah balls, garnish with fresh dill, and serve immediately.

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Tags: matzah Passover Recipe soup