• Happy Channukah - 05

    From Dave Drum@1:2320/105 to All on Sat Dec 17 14:35:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Edith's Matzo Ball Soup
    Categories: Poultry, Vegetables, Herbs, Breads
    Yield: 4 servings

    MMMMM----------------------------SOUP---------------------------------
    1 1/2 lb Chicken bones
    4 lb Chicken; giblets removed
    2 lg Yellow onions; peeled
    4 md Parsnips; peeled
    2 md Carrots; peeled
    1 sm Fennel bulb
    2 Celery ribs; washed
    3/4 c Coarse chopped parsley
    1 (6" X 5") piece dried kombu
    2 Bay leaves
    1 ts Kosher salt

    MMMMM------------------------MATZO BALLS-----------------------------
    4 lg Eggs
    1 c Matzo meal
    1/4 c Chicken fat (schmaltz)
    1/4 c Chicken stock
    1 tb Fine chopped cilantro
    1 tb Fine chopped parsley; more
    - for garnish
    1 ts Kosher salt; to taste
    1/4 ts Fresh ground black pepper
    1/4 ts Dried ginger

    Set the oven (with one of its racks positioned in the
    center) @ 400-|F/205-|C.

    Line a large rimmed baking sheet with foil and add the
    chicken bones. Transfer to the oven and roast until the
    bones are a dark golden brown, about 1 hour.

    To a large pot set over medium-high heat, add the
    roasted bones, the whole chicken, and enough cool water
    to cover the chicken by 3 inches. Bring to a boil,
    skimming off and discarding any froth that forms along
    the surface then lower the heat to maintain a simmer and
    add the onions, parsnips, carrots, fennel, celery,
    parsley, kombu, bay leaves, and salt, then continue
    cooking until the broth turns a deep golden color, at
    least 4 and up to 6 hours.

    Set a fine mesh sieve over another large pot. Using
    tongs, transfer the chicken to a large bowl and set
    aside to cool slightly. Strain the broth into the second
    pot, reserving the parsnips, carrots, fennel, and celery
    and discarding all the other solids. Transfer the
    vegetables to an airtight container and once cool,
    transfer to the fridge. Separate, and reserve the
    chicken meat, discarding the skin and bones. Transfer to
    an airtight container and transfer to the fridge.

    Allow the broth to cool to room temperature, then
    transfer to the refrigerator to chill until the fat
    solidifies on the surface, 2-3 hours or overnight. When
    the broth has chilled, skim off the chicken fat and
    reserve it for the matzo balls. (If you have less than
    1/4 cup of fat, supplement it with store-bought schmaltz
    or olive or canola oil.)

    In a large bowl, stir together the eggs, matzo meal,
    reserved chicken fat, stock, cilantro, parsley, salt,
    black pepper, and ginger. Cover and refrigerate until
    chilled, at least 1 and up to 24 hours.

    Fill a wide, deep pot halfway with lightly salted water;
    bring to a boil over medium-high heat. With wet hands,
    gently divide and shape the matzo mixture into eight
    3-tablespoon portions and roll into balls, gently
    dropping them into the boiling water as you go. (Do not
    pack the dough tightly or the balls will not puff as
    they cook.) Lower the heat to a simmer, cover the pan
    with a lid, and cook until the matzo balls expand, float
    to the surface, and are evenly cooked through, about 25
    minutes. To test if theyrCOre ready, remove one matzo ball
    with a spoon and cut it in half; it should be the same
    color throughout and have a consistent light texture.

    Meanwhile, return the stock to the stove and set over
    medium-low heat. Shred the reserved chicken into
    bite-sized pieces and add it to the pot. Coarsely chop
    the parsnip, celery and carrots, and add them back to
    the pot as well. Cook until heated through, 7-8 minutes,
    then season to taste with more salt and black pepper.
    Divide the soup among 4 wide soup bowls. Use a slotted
    spoon to add 1-2 matzo balls to each bowl, then top with
    chopped parsley, and serve hot.

    By: Elyssa Heller; EdithrCOs Eatery & Grocery

    Yield: serves 4

    RECIPE FROM: https://www.saveur.com

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