Chicken Soup With Matzo Balls
- Matzo Balls:
- 2 cups matzo meal
- 1 tablespoon kosher salt, plus more for seasoning
- 1/2 teaspoon ground white pepper
- 1 tablespoon onion powder
- 8 extra-large eggs
- 1/2 cup schmaltz or vegetable oil
- 1 cup small diced onion
- 1/2 cup small diced carrot
- 1/2 cup small diced celery
- 2 tablespoons schmaltz or vegetable oil
- 4 quarts good quality chicken stock
- 2 bay leaves
- Kosher salt and black pepper
- 1 cup cooked fine egg noodles
- 1 cup shredded cooked chicken breast meat
For the matzo balls: Combine the matzo meal, salt, pepper and onion powder in a large bowl. Combine the eggs and schmaltz in a second large bowl. Very gently mix the wet ingredients into the dry ingredients. Cover and refrigerate for one hour.
Bring a large pot of water to boil and season well with salt.
Using wet hands, form the matzo mixture into 1 1/2-ounce balls. (Be gentle: overmixing can result in tough, hard dumplings.)
Add the dumplings to the pot of water and cook until cooked all the way through, about 45 minutes. The dumplings can be held in warm water until ready to serve.
For the soup: Sweat the onion, carrot and celery in a large soup pot with the schmaltz until soft and translucent, about 10 minutes. Add the chicken stock and bay leaves and bring to a boil. Lower the heat and simmer until the vegetables are very tender, 20 minutes. Skim any foam or bits of food that have risen to the top. Discard the bay leaves. Add salt and pepper to taste.
Just before serving, add the noodles and chicken and heat through. Place 2 matzo balls in each bowl and add the soup.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
Recipe courtesy Millers East Coast Delicatessen