Chicken Soup With Wild Mushrooms And Herbed Matzo Balls
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Vegetable Oil2 large
Onion (cut into 1-inch pieces)2 cups
Water (hot)4 large
Egg1 tsp
Tarragon (minced fresh)1.5 tsps
Salt1 tsp
Pepper1 cup
Matzo Meal (unsalted)Directions:
1
For Soup: Heat oil in heavy large pot over medium-high heat
2
Add chicken and onions and cook until brown, stirring frequently, about 15 minutes
3
Add 12 cups water, celery, parsley and bay leaves
4
Bring to boil, skimming surface
5
Reduce heat and simmer gently until reduced to 8 cups, about 5 hours
6
Strain into bowl
7
Cover and refrigerate until fat solidifies on top
8
(Can be prepared 2 days ahead
9
) Remove fat form soup and reserve fat for matzo balls
10
Heat oil in heavy large pot over medium-high heat
11
Add chicken and onions and cook until brown, stirring frequently, about 15 minutes
12
Add 12 cups water, celery, parsley and bay leaves
13
Bring to boil, skimming surface
14
Reduce heat and simmer gently until reduced to 8 cups, about 5 hours
15
Strain into bowl
16
Cover and refrigerate until fat solidifies on top
17
(Can be prepared 2 days ahead
18
) Remove fat form soup and reserve fat for matzo balls
19
For Matzo Balls: Place shiitake mushrooms in small bowl
20
Pour 2 cups hot water over
21
Let soak until softened, about 30 minutes
22
Melt 1/3 cup chicken fat and cool
23
Combine melted chicken fat, 1/4 cup shiitake soaking liquid (reserve remainder), eggs, 2 tablespoons chives, 1 1/2 tablespoons tarragon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in medium bowl and beat to blend
24
Mix in matzo meal
25
Cover and refrigerate 3 hours
26
(Can be prepared 1 day ahead
27
Cover mushrooms in soaking liquid and refrigerate
28
) Measure 3 1/2 quarts water into large pot
29
Salt generously and bring to boil
30
With dampened hands, form cold matzo meal mixture into 1-inch balls and add to boiling water
31
Cover and boil until matzo balls are cooked through and tender, about 40 minutes
32
(To test for doneness, remove 1 matzo ball and cut open
33
) Transfer matzo balls to plate, using slotted spoon
34
(Can be prepared 1 day ahead
35
Cover tightly and refrigerate
36
) Drain mushrooms, reserving liquid
37
Thinly slice mushrooms, discarding stems
38
Combine remaining mushroom soaking liquid, mushrooms, chicken soup and 1 teaspoon fresh tarragon in heavy large saucepan and bring to simmer
39
Season to taste with salt and pepper
40
Add matzo balls and simmer until heated through
41
Ladle soup into bowls
42
Garnish with chives and serve
43
Place shiitake mushrooms in small bowl
44
Pour 2 cups hot water over
45
Let soak until softened, about 30 minutes
46
Melt 1/3 cup chicken fat and cool
47
Combine melted chicken fat, 1/4 cup shiitake soaking liquid (reserve remainder), eggs, 2 tablespoons chives, 1 1/2 tablespoons tarragon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in medium bowl and beat to blend
48
Mix in matzo meal
49
Cover and refrigerate 3 hours
50
(Can be prepared 1 day ahead
51
Cover mushrooms in soaking liquid and refrigerate
52
) Measure 3 1/2 quarts water into large pot
53
Salt generously and bring to boil
54
With dampened hands, form cold matzo meal mixture into 1-inch balls and add to boiling water
55
Cover and boil until matzo balls are cooked through and tender, about 40 minutes
56
(To test for doneness, remove 1 matzo ball and cut open
57
) Transfer matzo balls to plate, using slotted spoon
58
(Can be prepared 1 day ahead
59
Cover tightly and refrigerate
60
) Drain mushrooms, reserving liquid
61
Thinly slice mushrooms, discarding stems
62
Combine remaining mushroom soaking liquid, mushrooms, chicken soup and 1 teaspoon fresh tarragon in heavy large saucepan and bring to simmer
63
Season to taste with salt and pepper
64
Add matzo balls and simmer until heated through
65
Ladle soup into bowls
66
Garnish with chives and serve