Truffled, Shiitake Matzo Ball Soup
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1
Salt4 large
Egg1 cup
Matzoh Meal1 large
Onion (chopped in large chunks)2 cloves
Garlic (coarsely chopped)Directions:
1
Mix together schmaltz, stock, truffle oil, salt, and eggs
2
Thoroughly mix in matzo meal
3
Refrigerate for 1 hour
4
Form into golf balls and stuff with a teaspoon of Shiitake Gribenes in the center, and cook, covered, in 2 quarts of boiling chicken stock for 20 minutes until light as a feather but also heavy as a cannon ball
5
Saute chicken skin until fat exudes and lightly golden
6
Saute onion until deep golden brown
7
Add garlic and saute for 2 minutes
8
Strain to separate solids from oil and reserve both
9
Saute mushrooms in 1 tablespoon of the oil in the pan until wilted
10
Remove shiitakes and reserve for the matzoh balls
11
Nosh on the gribenes, shmeared on rye bread