There have been a lot of colds goin’ around. I guess it’s mother nature’s way of saying Winter surely isn’t over just yet. This is a phenomenal recipe from friend, Warren Bobrow. Check out more of his writing at Wild River Review.
1/2 cup matzo meal
2 farm fresh eggs at room temp.
2 tablespoons reserved chicken fat from your soup
1 teaspoon salt and 1/2-3/4 teaspoons of freshly ground nutmeg (more if you want some spicy matzo-balls)
1/4 teaspoon freshly ground black pepper
3 tablespoons seltzer water, not club soda (too salty)
Mix all matzo ball ingredients in a bowl. Cover and rest in the in the refrigerator for at least an hour.
Bring 3 1/2 quarts of well-salted water or chicken stock to a brisk boil in a medium sized pot.
Reduce the flame. Wet your hands. Form matzo balls by dropping just enough of matzo ball batter to form approximately 1-inch in diameter into the palm of your wet hands and rolling them in the shape of an Idaho potato- loosely into oblong balls. Drop them carefully into the simmering chicken stock from the bones one at a time. Cover the pot and cook them for 30 to 40 minutes without opening or peeking or allowing anyone else to open the pot to catch a glance at them…. EVER!
Heat the dark Pullet-infused stock, add chicken pieces, some freshly snipped dill, carrots, celery and onions from the soup-pot. Place the matzo balls into the stock to warm, and serve in heated bowls.