Sunday, November 24, 2013

Matzo Ball Soup

OK so this is one of those tricky dishes where people have a very specific way that they like it or a way that their mom or grandma "used to make it" so please know that this may be slightly nontraditional but completely delicious and quite possibly a new tradition for you once you make it.  

The two ingredients that make my soup stand out are the sherry wine and the soy sauce. The sherry adds back-bone and depth while the soy sauce gives it that umami flavor that keeps you coming back for more. This soup is a big hit in our house all winter long and every time someone is feeling under the weather. 

Matzo Ball Soup 
Serves 6-8


Chicken Soup Ingredients 
3 Quarts Homemade Chicken Stock (or best quality store bought)
1 Rotisserie Chicken (or leftover roast chicken), pulled or diced
6 Heirloom Carrots, peeled and cut (of course you can use regular carrots too)
4 Celery Stalked, chopped 
1 Yellow Onion, small diced 
4 cloves garlic, smashed and minced
Handful Fresh Parsley, chopped 
3 Sprigs Fresh Dill, chopped 
2 oz Sherry Wine 
1/8 cup Soy Sauce 
2 Tbsp  Grapeseed Oil 
Kosher Salt, to taste
Cracked Black Pepper, to taste 

Method
1. Heat oil in soup pot, add onion and celery and cook 3-5 minutes until onions are translucent.  Add garlic and cook until fragrant (1-2 min) and then deglaze pan with sherry wine. Cook until sherry is almost entirely gone. 


2. Add Stock, soy sauce, and carrots. Check for seasoning (salt and pepper). Adjust accordingly. 
3. I like to cook my Matzo Balls in my soup - SO much more flavorful. Bring soup to a soft boil and add matzo balls - reduce to simmer and let cook for 20 minutes covered. (matzo ball recipe below)
4. Once Matzo Balls are cooked, Add fresh herbs and cooked chicken and serve immediately. 

Matzo Balls 
makes about 12 


Ingredients 
1 cup Matzo Meal 
4 large eggs
4 Tbsp Club Soda
4 Tbsp Chicken Fat or Grapeseed Oil 
1/2 tsp salt (don't add if you are using pre-seasoned matzo)

Method
1. Whisk eggs, fat or oil, and club soda together. 
2. Add matzo meal and mix to combine. Chill in refrigerator for 20 minutes. 
3. Form into balls - I like to use an ice cream scooper to ensure consistent ball size.
(oh stop it. get your mind out of the gutter. this is serious business. sort of.)
 

2 comments:

  1. For sure the best I have ever eaten! Light and fluff Matzo balls and super flavorful broth. xo, LEH

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  2. You totally love big balls Lydia ...and that's why I love you. Xx

    ReplyDelete