Matzo Ball for The Soul

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.

Matzo Balls

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.

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2 Responses to Matzo Ball for The Soul

  1. Truer words could never have been spoken. I’m now the one with the Grippe!

  2. Jess says:

    a friend of mine who worked in the Paramount Studios commissary told me of their famous matzo ball soup.
    After forming the matzo balls, they would brown them in a hot oven before dropping them in the boil. I do this every time I make mine. It adds a wonderful dimension to the dish.
    cheers

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