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Name: Matzo Ball Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: For the broth:; 1 3-4 pound chicken; Kosher salt; 4 stalks celery with leaves -- chopped; 2 carrots -- chopped; 1 onion -- chopped; 2 leeks -- rinsed and chopped; 3 cloves garlic -- peeled; 4 sprigs flat-leaf parsley; 3 sprigs dill; 1/2 teaspoon black pepper corns; 2 bay leaves; salt and freshly ground black pepper; For the matzo balls:; 1 Cup matzo meal; 4 large eggs; 2 Tablespoons schmaltz (rendered seasoned chicken fat -- at room temperature; sold at butcher shops); 1 Tablespoon kosher salt; 1/2 teaspoon baking powder; 1/4 cup seltzer; For garnish:; 1 carrot -- peeledthinly sliced; -- and blanched until; -- soft; 2 Tablespoons dill -- chopped

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INGREDIENTS

For the broth:
1 3-4 pound chicken
Kosher salt
4 stalks celery with leaves -- ; chopped
2 carrots -- ; chopped
1 onion -- ; chopped
2 leeks -- rinsed and ; chopped
3 cloves garlic -- ; peeled
4 sprigs flat-leaf parsley
3 sprigs dill
1/2 teaspoon black pepper corns
2 bay leaves
salt and freshly ground black pepper
For the matzo balls:
1 Cup matzo meal
4 large eggs
2 Tablespoons schmaltz (rendered seasoned chicken fat ; -- at room temperature
sold at butcher shops)
1 Tablespoon kosher salt
1/2 teaspoon baking powder
1/4 cup seltzer
For garnish:
1 carrot -- peeledthinly sliced
-- and blanched until
-- soft
2 Tablespoons dill -- ; chopped

Recipe

INSTRUCTIONS

1. For broth: Rub chicken inside and out with about 2 Tablespoons kosher salt. Allow to stand for 15 minutes, then rinse well under cold water. Place in a large stick pot and add cold water to cover by 3 inches. Place over high heat and bring to a boil. Skim off impurities that rise during the first 15 minutes of boiling, then add celery, carrots, onion, leeks, garlic, parsley, dill, peppercorns and bay leaves. Reduce heat to medium-low and simmer until chicken is cooked, about 45 more minutes.

2. Carefully remove chicken from pot and take meat from bones, reserving meat for another use. Return bones to pot of broth, and simmer for 1 hour more. Strain through a sieve lined with cheesecloth. Cool broth, then refrigerate until fat rises to top and solidifies, at least several hours. Skim off and discard fat.

3. For Matzo balls: In a large mixing bowl, combine matzo meal, eggs, schmaltz, kosher salt and baking powder. Mix well. Ad seltzer and mix again. Cover and refrigerate for 1 hour.

4. Fill a large pot with water and bring to a simmer. With wet hands, roll out 1-ounce balls (about the size of a walnut). Add balls to water and simmer until tender, light and fluffy in the center, 45 to 60 minutes. (To test centers, insert a toothpick, which should slide easily all the way through). Drain, allow to cool, and transfer to a flat covered container. Refrigerate until needed.

5. To serve, place broth over medium-low heat. Add matzo balls, blanched carrot slices and chopped dill. Season with salt and pepper to taste. Simmer until matzo balls are thoroughly heated, and serve.

Yield: 10 to 12 servings.

NOTES

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Matzo Ball Soup

For the broth:
1      3-4 pound chicken
 Kosher salt
4 stalks celery with leaves -- chopped
2 carrots -- chopped
1 onion -- chopped
2 leeks -- rinsed and chopped
3 cloves garlic -- peeled
4 sprigs flat-leaf parsley
3 sprigs dill
1/2 teaspoon black pepper corns
2 bay leaves
 salt and freshly ground black pepper
 For the matzo balls:
1 Cup matzo meal
4 large eggs
2 Tablespoons schmaltz (rendered seasoned chicken fat -- at room temperature
 sold at butcher shops)
1 Tablespoon kosher salt
1/2 teaspoon baking powder
1/4 cup seltzer
 For garnish:
1 carrot -- peeledthinly sliced
-- and blanched until
-- soft
2 Tablespoons dill -- chopped

3. For Matzo balls: In a large mixing bowl, combine matzo meal, eggs, schmaltz, kosher salt and baking powder. Mix well. Ad seltzer and mix again. Cover and refrigerate for 1 hour.

Yield: 10 to 12 servings.

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Nutrition

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Serving Size: 1 Recipe (475g)
Recipe Makes: 1 Recipe

Calories: 596
Calories from Fat: 362 (61%)

Amt Per Serving		% DV

	Total Fat 40.3g	54 %
	Saturated Fat 12.7g	63 %
	Monounsaturated Fat 15.4g
	Polyunsanturated Fat 5.5g
Cholesterol 1693.6mg		521 %
Sodium 6712.1mg		231 %
Potassium 626.6mg		16 %
Total Carbohydrate 6.8g		2 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 6.2g
Protein 52g		74 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 596

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