Kenny & Ziggy’s Chicken Matzo Ball Soup
Ingredients
Directions
1 whole chicken
Place all ingredients in a pot and cover with water. Let soup simmer for 1 hour and 15 minutes. Strain the soup, and discard everything solid except for the carrot and celery. Add salt and pepper to taste. Slice carrot and celery then toss into soup. Also add the chicken pieces if desired.
3 stalks celery 1 large whole onion, unpeeled (find one with a firm, golden-brown peel) 2 large whole carrots, peeled
Other options: Add cooked noodles, rice, kasha or matzo balls.
kosher salt to taste 1/4 teaspoon pepper
MATZO BALLS
1 bunch dill, cleaned and tied with a string 1 bunch parsley, cleaned and tied with a string MATZO BALLS
4 large eggs 1/3 cup schmaltz (rendered chicken fat) 1/4 teaspoon plus 1 tablespoon salt 1/4 teaspoon freshly ground black, or even better, white pepper 1-1/3 cups matzo meal
Servings
4-6
Crack the eggs into a large bowl and beat with a fork to mix thoroughly. Beat in the schmaltz, then add salt and pepper. Stir in the matzo meal, and then mix vigorously with a wooden spoon until completely blended and very stiff. Let stand for 30 minutes. It can be refrigerated, covered with plastic wrap, until ready to use. Up to 8 hours. Fill a large, wide pot 3/4 full with water. Add the remaining 1 tablespoon salt and bring to a boil over high heat. Wet your hands with cold water so the batter doesn’t stick to them, then holding and rolling the mixture between your palms, shape it into perfect balls about 1-1/4-inches in diameter. They will double in size when cooked. Gently place the matzo balls in the boiling water. When all has been added, decrease the heat so the water simmers briskly, but isn’t at a rolling boil. When the pot is covered, cook for 25 minutes, preferably without removing the pot lid. Remove the cooked matzo balls with a slotted spoon. Serve in hot chicken soup.
(Recipe from delimaven/executive chef Ziggy Gruber, Kenny & Ziggy’s)
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