Gluten Free (or not) Matzo Ball Soup
Whether you are preparing for Passover, feeling under the weather or just miss your grandma, this little recipe from Moomah Magazine will satisfy all your Matzo needs. You can use GF Matzo meal or the good 'ol regular stuff.
MATZO BALL RECIPE
- 3/4 cup Gluten-Free Matzo Meal (or regular)
- 1 tsp baking powder
- 1/4 tsp seasoned salt (herbamare)
- 3 large eggs (whisked until frothy)
- 1 tbsp melted schmaltz
- 2 tbs grapeseed oil
- 1 tbsp minced fresh dill (optional)
- 3-4 quarts soup broth (see recipe below) or salted water
1 MIX all dry ingredients together in a small mixing bowl.
2 ADD schmaltz (rendered chicken fat) and oil to eggs and WHISK.
3 COMBINE wet ingredients with dry ingredients. OPTIONAL: add chopped dill to mixture.
4 MIX ingredients together using a fork. Do not over mix. REFRIGERATE for one hour.
5 KEEP a bowl of water by your side, to allow yourself to continuously wet your hands before rolling the mixture.
6 ROLL mixture into balls in the palm of your hands. We liked our balls smaller, and so we used a melon scoop to help form shape.
7 DROP balls into salted boiling water. BOIL and COVER water at a gentle boil for 35-40 minutes. Do not peek for at least 30 minutes!
8 DRAIN and ADD to soup.
AIDA'S PERFECT CHICKEN STOCK
- 5 pounds chicken wings or whole chicken carcass
- 2 celery ribs, cut into 2-inch lengths
- 2 carrots, quartered
- 2 parsnips, quartered
- 1 medium onion, halved
- 6 parsley stems
- 1 California bay leaf
- 1 stick of cinnamon
- Lemon twist about 1 inch (remove all white pith)
- 4 quarts cold water
1 PLACE ingredients (all besides carrots, celery and parsnip) into a heavy stock pot and COVER with water.
2 BRING BROTH ingredients to a simmer. SKIM foam off the top.
3 SIMMER uncovered, skimming occasionally for approximately 3 hours.
4 STRAIN broth through a fine-mesh sieve lined with a damp paper towel into a large bowl, setting aside solids. This will give you a crystal clear broth.
5 SEPARATE chicken breasts from your carcass. SHRED and set aside. SALT to season.
6 REFRIGERATE soup.
7 REMOVE solid fat from top before reheating to serve.
Now it's time for soup! When serving matzo ball soup, add diced carrots, celery and parsnip to soup bowl and then ladel hot broth over. We also add shredded chicken to give the soup more substance. Gently add matzo balls and garnish with dill.