Prep School: Simple steps for matzo balls that float
Adding matzoh to broth (Styling by Lisa Schumacher, Bill Hogan/Chicago Tribune)
Prep: 30 minutes
Cook: 2 hours
Makes: 8 servings
A friend, Jennifer Diamond, shared her grandmother Muriel Diamond's soup recipe with me. This version is adapted from that recipe. For best flavor and matzo ball texture, make this the day before serving.
3 pounds chicken thighs or 1 whole cut up chicken
1 tablespoon kosher salt
2 large sweet onions, cut into large dice
6 each, cut into bite sized pieces: carrots, celery ribs
3 to 6 cloves garlic, peeled, minced
2 bay leaves
1/2 cup parsley, chopped
2 eggs, beaten
1/2 cup matzo meal
2 tablespoons chicken fat skimmed from soup
1/2 teaspoon coarse salt
Freshly ground pepper
1/3 pound thin egg noodles, cooked in water
1. Place chicken in a stock pot with salted water to cover. Heat to a boil; reduce to a simmer. Cook until chicken is tender, 45-60 minutes. Remove chicken from stock; reserve. Add vegetables, bay leaves and parsley to stock; simmer until vegetables are almost soft, 30 minutes. Cool slightly.
2. Meanwhile, make matzo balls. Combine eggs, matzo meal, chicken fat and salt in a bowl. Work into a dough. Refrigerate dough and soup, covered, overnight.
3. Remove dough from refrigerator; roll into walnut-size balls. Heat soup to a boil; reduce heat to a simmer. Drop matzo balls into soup; simmer, covered, 30 minutes.
4. Meanwhile, cut chicken into bite-size pieces. Season soup to taste. Place 1 or 2 matzo balls, some of the chicken, vegetables and cooked noodles in a bowl; ladle hot soup over.
Per serving: 280 calories, 25% of calories from fat, 8 g fat, 2 g saturated fat, 125 mg cholesterol, 29 g carbohydrates, 23 g protein, 297 mg sodium, 4 g fiber