Susan Hattie Steinsapir’s
Southwestern Matzoh Balls
Oy, vey, y'all! Just in time
for the holidays, it's Southwestern Matzoh Balls!
Ingredients
2 Tablespoons oil, melted
schmaltz or butter
2 large eggs
1/2 cup
matzoh
meal
1 teaspoon kosher
salt (or 1/2 teaspoon regular salt)
2 Tablespoons onion, finely
minced
1 teaspoon fresh
red jalpeno pepper, finely chopped
2 Tablespoons vodka
Preparation
1. Beat oil and eggs together. Add matzoh meal and other ingredients. Stir to blend thoroughly.
Refrigerate covered for 15 minutes.
2. In a 3 to 4 qt saucepan, bring about 2 qts of water to boil. You may add a bit of salt to water if
you want. Reduce heat, so water is boiling but not madly. Drop one inch size
balls of matzoh ball mix into water. Cover pot and
simmer for 20 minutes. Drain the matzoh balls. Add to
chicken soup and simmer the soup for five minutes before serving. Makes about 8
matzoh balls. Serve 2 or so matzoh
balls in each serving of soup.
This
recipe may be doubled, however, only use 3 eggs in that case.
You'll
also find a recipe for my basic chicken soup at my web site. For holidays, I'd suggest making the soup with
just chicken feet. This makes an incredible, rich, well-colored stock. To give additional color to the stock, use the
skins from onions when you make the stock.
by
Miriyam Glazer and Phyllis Glazer
The
chicken and vegetables are strained out for a clear soup. If you'd like, save
some chicken and vegetables to serve along with the matzo balls in the soup.
Ingredients
1 chicken (4-1/2 to 5 pounds), cut into 8
pieces, rinsed
well,
excess skin and fat cut away and discarded
boiling
water
5 quarts cold
water
1 Tablespoon coarse
kosher salt
1 pound onions,
quartered
1 yam (red-skinned sweet potato, about 1-pound),
peeled,
cut in half crosswise
¾ pound carrots,
peeled, thickly sliced
½ pound parsnips,
peeled, thickly sliced
4 large celery
stalks, cut into 2-inch pieces
10 large fresh
dill sprigs
10 large fresh
Italian parsley sprigs
Parsley-Sage
Matzo Balls (see recipe below)
3 to 4 Tablespoons
fresh lemon juice
8 thin slices lemon
Preparation
1. Place chicken in large bowl. Add boiling
water to cover. Let stand 2 minutes; drain well. Using small knife, scrape skin
to remove any surface fat. Rinse with cold water; drain again.
2. Bring 5 quarts water to boil in heavy large
pot. Add chicken. Return to boil, skimming impurities . Cook until broth is
clear, skimming as needed and stirring occasionally, about 15 minutes.
3. Add onions, yam, carrots, parsnips, and
celery. Partially cover and reduce heat to medium-low; simmer until chicken and
vegetables are tender, about 1 1/2 hours.
4. Add dill and parsley to soup; simmer 3
minutes. Remove from heat and let stand 1 hour. Strain into clean pot. (Can be
made 2 days ahead. Chill uncovered until cold, then cover and chill.)
5. Add matzo balls to soup and re-warm over
medium heat. Season to taste with lemon juice, salt, and pepper. Ladle into
bowls.
6. Add 1 lemon slice and matzo balls to each.
Servings: Makes
8 servings.
Parsley-Sage Matzo Balls
by
Miriyam Glazer and Phyllis Glazer
Ingredients
4 large eggs
5 Tablespoons stick
margarine, melted
3/4 teaspoon salt
1/8 teaspoon ground
black pepper
1/2 cup fresh
Italian parsley, finely chopped
2 Tablespoons fresh sage,
chopped
1 1/4 cups matzo
meal
1/2 cup club
soda
Preparation
1. Whisk eggs in medium bowl until frothy. Whisk
in melted margarine, salt, and pepper, then herbs. Gradually mix in matzo meal.
Stir in club soda. Cover and chill batter until cold and firm, at least 2 hours
and up to 1 day.
2. Line baking sheet with plastic wrap. Using
wet hands and 1 heaping teaspoonful for each, shape batter into matzo balls.
Arrange on prepared sheet.
3. Drop matzo balls into large pot of boiling
salted water. Cover partially and reduce heat to medium. Simmer until matzo
balls are tender, about 1 hour. Using slotted spoon, transfer matzo balls to
clean baking sheet. (Can be made ahead. Let stand at room temperature 2 hours
or cover and chill up to 1 day. Rewarm in soup before
serving.)
Source: Bon Appétit
April 2006
This
soup, actually my mother's recipe, is traditionally served at Passover, but
it's so good that my family likes to make it all year round. A little chicken
stock goes into the matzo balls, and the rest makes up the soup base. You can
also use canned chicken broth, but for the best-tasting and most authentic
soup, we think nothing beats homemade chicken stock.
Ingredients
2 large eggs
2 Tablespoons vegetable
oil
1/2 cup
matzo meal
1/2 cup
whole almonds with
skins (2 oz), coarsely chopped
2 Tablespoons chopped
fresh dill
3/4 teaspoon
salt
1/4 teaspoon
pepper
1/4 teaspoon
cinnamon
6 1/3 cups
chicken stock or broth
fresh
dill sprigs for garnish
Preparation
Make matzo balls:
1. Beat together eggs and oil in a bowl. Add
matzo meal, almonds, dill, salt, pepper, cinnamon, and 1/3 cup stock, stirring
until blended. Cover surface of mixture with plastic wrap and chill at least 2
hours.
Shape and cook matzo balls:
2. Bring a 6-quart pot of salted water to a
simmer.
3. Roll matzo mixture into 1-inch balls (about
25) with dampened hands and transfer to an oiled plate.
4. Cook matzo balls in simmering water, covered,
until cooked through, about 40 minutes. To test for doneness, halve a matzo
ball: It should have a moist, uniform texture (if it's not quite ready, there
will be a dry, yellowish center).
5. While matzo balls are cooking, bring
remaining 6 cups stock to a simmer and season with salt and pepper. Transfer
matzo balls with a slotted spoon to broth and simmer, uncovered, 5 minutes.
Serve hot.
Cooks'
note: Matzo-ball mixture can be chilled up to 1 day.
Active
time: 40 min Start to finish: 1 1/2 hr
Servings: Makes
8 servings.
Source: Gourmet
February 2001
From
J. J. Jackson, The Rock N' Roll Food
Guy
You
don't have to be Jewish or wait for Passover to
enjoy matzo balls. Matzo balls are
delicious dumplings made from unleavened bread meal, usually served in chicken
broth or soup. This version includes nuts and spices.
Ingredients
4 eggs
1/2 cup
club soda
2 Tablespoons vegetable
oil or chicken fat (schmaltz)
2 Tablespoons finely
chopped parsley
1/4 cup
ground almonds or
walnuts
1 teaspoon almond
or walnut oil
4 or 5 scrapes freshly grated nutmeg
Salt
Freshly
ground black pepper
1 cup matzo
meal
Preparation
1. Whisk the eggs until blended. Now add the
club soda, vegetable oil or schmaltz, salt and pepper. Easy on the salt, you can always add but you can never take away.
2. Blend in the parsley, almonds or walnuts, almonds or walnut oil, nutmeg, and matzo meal. Cover and
refrigerate this mixture for about 1 hour.
3. Bring about 5 quarts of water to boil. Rub
vegetable oil on hands and form matzo balls
with about two tablespoons of mixture. Drop in boiling water and simmer covered
and don't peek (okay, maybe once or twice) for about 25 to 35 minutes.
4. Serve in “Absolute Best Passover Chicken Broth.” (see recipe below)
Source: About.com
Home Cooking
http://homecooking.about.com/od/soups/r/blss51.htm
From
J. J. Jackson, The Rock N' Roll Food
Guy
You
don't have to be Jewish or wait for Passover to make
incredible homemade chicken stock. Plan
on at least two hours for the flavor of the chicken to leach into the stock.
Ingredients
1 whole Empire
chickens (3-4 pounds)
Empire
is the best - but any fresh chicken will do.
1 medium turnip
quartered
2 leeks white part only cleaned
thoroughly and quartered
1 small rutabaga
quartered
3 ribs celery
with leaves halved
12 parsley
stems
2 large carrots
quartered
2 large onions
quartered
8 peppercorns crushed
1/2 teaspoon
dried thyme
Kosher
or coarse salt
Salt
and pepper to taste
Preparation
1. Clean the chicken and
discard giblets or any other presents you've been given in the cavity. Salt the entire chicken inside
and out liberally with kosher or coarse salt.
2. Let chicken stand
for 35 minutes.
3. Wash salt from chicken and place in a medium to large
stockpot. Cover chicken with
turnip, leeks,
rutabaga, celery, parsley, carrots, onions, peppercorns, and thyme. Cover with 4 or 5 quarts of
cold water. Bring to a boil over high heat, then immediately reduce the heat to
simmer. Simmer for 1-1/2 to 2 hours, occasionally skimming the foam from the
top.
4. Remove the chicken to a
large platter when it is still firm and not falling apart. Remove the meat from
the chicken and save for sandwiches (no bread during Passover!) and salads. Then take the bones and return
them to the pot and simmer for one more hour.
5. Strain the soup into a
large bowl and discard everything in the strainer. Refrigerate long enough to
allow hardened fat to form on surface, then simply remove the fat. Bring back
up to heat with salt and pepper to taste.
Hint:
You can add more vegetables at this
point or start the process again for a really rich broth. That's the way
Chinese chicken stock
is prepared sometimes using as many as six or eight chickens.
You can
continue boiling another hour after straining to reduce to a richer stock. Save
the skimmed chicken fat (schmaltz) for making matzo
balls.