The flavors of Matzo Ball Soup are of Biblical proportion, and this recipe yields a heaven-sent result. Simply delish! Matzo Ball Soup has been a favorite for hundreds of years, but also taken the brunt of many jokes and much critique. It is said that a Jewish cook is measured by the lightness of her matzo balls.
The matzo balls are supposed to be light, fluffy, and very soft, never thick or heavy. While they should remain solid during cooking, once you place your spoon into one, it should be tender, not fall apart, but never be tough. Forming the matzo balls should be easy, and the dough never overworked.
- 1 Tablespoon Mazola oil or chicken schmaltz
- 1 pound chicken necks, backs and wings
- 2 Quarts organic chicken broth, preferably Kosher
- 1 celery stalk cut in 3-inch lengths
- 1 small yellow or white onion, quartered or sliced
- 1 carrot, peeled and cut in 8 pieces
- 1 small bunch parsley stems, no leaves
- 1 sprig fresh thyme
- salt, to taste
- white pepper, to taste
- 4 egg whites, whipped, to soft peaks
- 2 carrots, peeled and minced fine
- 1 small onion, peeled and finely chopped
- 1 celery stalk, cleaned and finely chopped (including leaves)
- 8 large eggs
- 1 Cup olive oil plus more for rolling matzo balls
- scant 1 Cup water
- 4 Cups matzo meal
- 1/4 teaspoon Maggi Seasoning
- 3/4 teaspoons Kosher salt
- 1/4 teaspoon freshly ground black pepper
- freshly chopped herbs, for garnish (optional)
- Add the oil or schmaltz to a 6 quart stock pot. Turn the heat on high and add the chicken necks, backs and wings, cooking until golden brown - about 20 minutes. Add the onion, carrots and celery until it caramelizes to golden brown - about 15 minutes. It should not burn the bottom of the pot. If things start to burn, reduce the heat quickly. Stir everything often, motion prevents burning.
- Add the chicken stock, and using a wooden spoon scrape the bottom of the pot to make the broth golden in color. Bring to a boil, add the herbs and reduce heat to simmer, and cover. Taste, and season with salt and pepper. Cook for 30 minutes more. Turn off the heat and allow to cool about 1 hour.
- Using tongs or a strainer, remove the solids and discard after draining them very well.
- Strain the soup into another pot. Pass the stock through a coffee filter or cheesecloth to remove any remaining solids.
- Place the new stock pot over a high heat and offset the pot to one side allowing a fast boil on one side of the pot only. This pushes any grease to the non-boiling side. Using a ladle, remove any floating grease. Reduce the heat and continue removing grease until almost gone. Remove from heat and allow to cool.
- Prepare the onion, carrot and celery and mix them in a large glass bowl. In another large bowl, whisk the egg whites until soft peaks form. Carefully fold half the egg whites into the vegetables. Once the vegetables are coated, add the other half of the egg whites, folding gently to incorporate. Don't mix or stir as this deflates the eggs.
- Carefully slide the egg white and vegetable mixture onto the surface of the stock. Turn on the heat and allow it to come to a slow rolling boil. You will miraculously see the broth clarify before your eyes. Cook for about 20 minutes. Set up a fine strainer over a large bowl. Gently ladle the stock into the strainer. You may want to use a new cheesecloth or coffee filter to ensure no solids get into the bowl. The soup will be crystal clear, fat free and very tasty. Set aside and keep cool.
- Meanwhile, prepare the matzo balls.
- In a large bowl, mix the eggs, oil, water, matzo meal, Maggi, salt, and pepper until just incorporated.
- Oil your hands, then, working as gently as possible, form round balls about the size of a billiard ball.
- Place 1/2 of the consomme in a medium pot and bring to a low boil. Just enough to cover the matzo balls entirely.
- Cook the matzo balls: Boil matzo balls in consommé until cooked through and soft, about 45 minutes. Cover the pot to prevent the liquid from drying up. Make sure the liquid covers the matzo balls. Add the remaining broth and bring to a gentle boil.
- Portion matzo balls evenly between four bowls, adding 2 matzo balls and 1 1/2 generous cups consommé per serving.
- Garnish if desired, with a sprinkling of freshly chopped herbs.
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