Youtor
Matzo Ballin Matzo Balls to Make Your Bubbe Proud
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=L1Tc4UjrHKw
What’s a matzo ball you might ask? In a word, a dumpling. A dumpling that really absorbs the taste of your broth and is light yet filling, flavorful yet doesn’t overpower whatever veggie lives in your soup bowl. • Full Recipe etc here: https://bit.ly/2rCFk4T • NOTE- if you don’t want to make the matzo balls from scratch you can buy a box of matzo ball mix in any grocery store, add oil and eggs and proceed. • This stock freezes really well so I always make A LOT and keep it around for the next soup. • And now for the recipe! • Serves 8 • Ingredients: • Stock: • -1 chicken, cut into 8 parts (make sure the butcher gives you the back and neck) • -3 carrots • -1 onion • -1 parsnip (if you have one, if not forget it) • -2 stalks of celery (don’t you wish you could just buy that?) • -1 bunch of dill • -1 bunch of parsley • -1 bay leaf • -1 teaspoon peppercorns • Matzo Balls (this part of the recipe is straight up stolen from Joan Nathan’s NYT matzo balls because why fix what isn’t broken?): • -4 large eggs • -¼ cup schmaltz (aka chicken fat) • -1 cup matzo meal (or ground matzo) • -¼ cup chicken broth • -¼ teaspoon ground nutmeg • -1 or 2 tablespoons fresh ginger (grated) • -2 tablespoons parsley and dill (chopped) • -1 teaspoon salt • -pinch of black pepper • Directions: • Soup: (there is also a video for the broth portion if you want to peep that) • 1. Fill a BIG stock pot with water and add in the carrots, half the dill, half the parsley, onion, celery, parsnip, bay leaf, peppercorns and chicken and bring to a boil • 2. Reduce to a simmer and let it cook slowly for an hour and a half. • 3. Chicken should be pretty tender, remove it and put aside • 4. Once the meat is cool enough to handle separate the meat from the bones and throw the bones back into the pot • 5. Put chicken meat in fridge • 6. Simmer for a few hours until it’s a luscious golden color • (NOTE-good time to start making your matzo balls) • 7. CAREFULLY strain the liquid into another large pot and discard the soggy sad limp vegetables and bones that are left in the strainer • 8. Salt to taste and serve with the matzo balls, or reheat whenever you want. • Matzo Balls: • 1. In a big ass bowl combine all the matzo ball ingredients • 2. Mix it all together and refrigerate for a few hours, if you’re in a rush, you can also put it in the freezer for a bit • 3. Bring a large pot of water to boil, add a tablespoon or so of salt • 4. Form the balls to be about the size of a vending machine-sized jumbo gum ball (it can be easier to form the matzo balls if your hands are wet) • 5. Carefully drop them in the water and reduce the heat to a simmer • 6. Cook for about 30 minutes and then add them to your soup • 7. When you’re ready to serve top the soup with some fresh ground pepper and the rest of the dill and parsley. • Dang, that's a long recipe! You can always find it on my website along with other fun goodies.
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