(by Crystal Bennett)
For the balls:
2 eggs
4 T. vegetable oil
3/4 c. matzo ball mix
For the soup:
3 T. oil
1 large onion, coarsely sliced
2 carrots, peeled and coarsely chopped
2 stalks celery, coarsely chopped
12 c. chicken or vegetable broth (homemade or good quality stock)
optional: 2 - 3 boneless chicken breasts
12 oz. fine or wide egg noodles (chef’s choice)
chopped fresh dill
Beat eggs in a bowl with vegetable oil.
Stir in matzo crumbs to combine.
Refrigerate for 15 - 30 minutes while you prepare the soup.
In a large pot over medium heat, warm the oil.
Add vegetables and sauté, stirring often, until soft, about 15 minutes.
Add broth and chicken (if using).
Bring to a boil, then lower heat and simmer for 30 minutes until chicken is cooked through.
Carefully strain soup, reserving vegetables and chicken.
Return broth to pot and bring to a boil.
Wet hands and gently form matzo mixture into 12 walnut-sized balls (don’t pack too tightly).
Drop them into the boiling broth. Cover the pot, reduce heat to low, and simmer for 30 minutes.
Bring a separate pot of water to a boil, and cook the noodles according to the package instructions. Drain and set aside.
Roughly chop chicken into bite-sized pieces.
When matzo balls are cooked through, add chicken, noodles, and any strained
vegetables (if desired) back into the broth.
Garnish with dill.
(Read Passing the Ball, the story that accompanies this recipe.)
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