matzo ball soup

Matzo Ball Soup (click the link above to view the original post)

Stock

3 lb. whole chicken

3 carrots, peeled and cut into thirds

1 onion, quartered

3 garlic cloves, crushed

1 celery heart, cleaned and cut in half

1 tablespoon kosher salt

Matzo Balls

6 eggs

¼ cup schmaltz (chicken fat)

¼ cup chicken broth (pan juices)

1 ½ cups whole grain matzo meal

Fresh dill

Preheat oven to 400⁰F

Season the chicken with kosher salt and pepper. Roast uncovered for 1 hour, or until a digital thermometer inserted in the thickest part of the registers 160⁰F. Let cool enough to handle. Remove the legs, thighs, and breasts – set aside. Collect the chicken fat and juices from the bottom of the roasting pan and reserve for matzo balls. Put the chicken carcass into a large stock pot along with the remaining stock ingredients. Fill with water, leaving about 2 inches from the rim of the pot. Bring to a boil and then reduce to a steady simmer. Simmer, uncovered, until reduced by half – about 4 hours, skimming the top when needed. Strain chicken stock and pour into a clean pot. Season to taste, adding bouillon if needed to enhance flavor.

Meanwhile, whisk together the eggs, schmaltz, and juices. Add the matzo meal and mix thoroughly. Cover and refrigerate for 2 hours. Shape into balls and cook in a pot of salted water, covered, for 20 minutes. Check doneness by slicing one ball in half to see if cooked through.

To serve place three matzo balls in a bowl, add a ladle of the chicken stock; garnish with fresh dill.

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