This is one dish that can’t be missed. Matzo Ball Soup – or Matzah Ball Soup as it is often known – is everything you could want in a meal. A delicious, warming reminder of home, this classic recipe is certain to be a winner at the dinner table this evening.
2kg whole chicken
3 celery stalks
2 yellow onions
2 sprigs of parsley
Salt and pepper
50g Rakusen’s Matzo Meal
4 tablespoons chicken fat (from chicken stock)
2 teaspoons kosher salt
Chop the celery, onions and 2 of the carrots and place in a large pot along with the chicken. Add the parsley and season with salt and pepper. Cover the ingredients with water and bring to the boil. Allow this chicken stock to boil on a high heat for at least 45 minutes. Occasionally skim the surface for fat and set this in a bowl to one side to be used in the matzo balls later. Once the chicken is cooked through, strain the stock into another pan through a sieve.
For the matzo balls, mix together the eggs and the chicken fat, then stir in the Matzo Meal and kosher salt. Once finished the mixture should be covered and refrigerated for at least 1 hour.
Form the matzo balls by rolling the mixture between the palms of your hands. Bring salted water to the boil in a saucepan and add the matzo balls. Cover and cook for 20 minutes.
Bring the chicken stock to a simmer and chop the remaining carrot before adding it to the stock. Season with salt and pepper. Cook for around 5-10 minutes until the carrots have softened. Remove the matzo balls from the salted water and add to the soup just a few minutes before serving.
There are a few more things I think it would be good to talk about if you have the time this week, and I’m free for the rest of the week from tomorrow.