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1995-09-27
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Newsgroups: rec.food.recipes
From: robertp@meaddata.com (Robert Penrod)
Subject: Ball Soup
Organization: Mead Data Central, Dayton OH
References: <10251994231531um@alexr.demon.co.uk>
Date: Thu, 27 Oct 1994 21:51:00 +0000
Message-ID: <10271994215121um@alexr.demon.co.uk>
Merry Christmas or should I say good Seder?
BALL SOUP
For the soup:
1 large, fresh frying chicken (3 1/2-4 pounds)
2 medium yellow onions, cut into 1-inch dice
3-4 small, sweet carrots, peeled and sliced into 1/2-inch-thick rounds
2 ribs of celery, sliced 1/2 inch thick
1 bunch fresh dill, leaves plucked and coarsely chopped
Salt to taste
For the Matzo Balls:
2 tablespoons rendered chicken fat (schmaltz) or vegetable oil
2 tablespoons chicken cracklings (grebenes), finely minced (optional)
2 large eggs, slightly beaten
1/2 cup matzo meal
1 teaspoon salt
4 1/4 tablespoons soup stock (or water)
To prepare the soup: Trim off neck flap all the way up to the apex of the
wishbone. Trim fat and skin from around the back cavity of the chicken; reserve
both for schmaltz and grebenes. Cut chicken into quarters.
Place in large pot with onions and cover with about 4 quarts water. Bring to
a boil, reduce heat and simmer 2 hours. Add carrots and celery; simmer an
additional hour. Season to taste with salt.
Remove chicken pieces and set aside.
You may reserve them for another use, or shred the meat for the soup. Keep
the chicken covered and at room temperature before shredding.
To render chicken fat: Cut reserved skin and fat into 1-inch dice. Cook in
heavy-bottomed skillet over medium heat, turning occasionally.
Make sure the pan never gets so hot as to cause the rendered fat to smoke.
When the grebenes are crisp and brown, remove them to a cutting board and drain
schmaltz into a small nonplastic bowl to cool slightly. When cool enough to
handle, mince the grebenes finely.
To make the matzo balls: Blend fat (or oil) and eggs together. Mix matzo meal
and salt together. Combine the two mixtures and mix well.
Add soup stock or water; mix until uniform. Add 2 tablespoons of minced
grebenes if desired. Cover bowl and place in refrigerator for 20 minutes.
Bring soup (you may wish to divide it into two pots if you're planning to
make a lot of matzo balls) to a boil. Reduce flame and drop balls approximately
1 inch in diameter into the slightly boiling water. Cover pot and cook 30 to 40
minutes. Keep the pot covered!
(Alternatively, you may wish to cook the matzo balls in slightly salted
water, allow them to cool for several minutes in the water after they're cooked,
then transfer them to the soup.)
To assemble soup: After the matzo balls are cooked, add the chopped dill and
shredded chicken. Allow chicken to heat through - 2 minutes or so. Serve
immediately.
Recipe makes 8 medium matzo balls and 3 quarts of soup. You may wish to
double the recipe for matzo balls.