Chicken Soup With Matzo Balls
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
46
Sourness
41
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
10 cloves
Garlic (whole)4 medium
Onion (quartered)1 bunch
Parsley (fresh)1.5 tsps
Sea Salt1 cup
Seltzer4 large
Egg1 tsp
Baking Soda1 cup
Matzo MealDirections:
1
(To test centers, insert a toothpick, which should slide easily all the way through
2
Watch how to make this recipe
3
For the chicken stock: Place the chicken bones, garlic, celery, carrots, onions, parsley, salt, peppercorns, cloves and bay leaves in a 10-quart or larger pressure cooker
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Pour in about 16 cups water to just cover ingredients by 1 inch
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Add more water if necessary but do not fill more than two-thirds of the pot
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Cover and lock the lid
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Bring to pressure according to manufacturer's instructions
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(If the cooker has two levels of pressure, cook on the lowest
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) Adjust the heat to maintain pressure, and cook for 45 minutes
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Let the pressure subside by itself (natural method), or if in a rush, run cold water over the lid for a few minutes
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Strain the liquid through a colander lined with layers of cheesecloth
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Discard the solids
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Cool uncovered and refrigerate overnight until the fat floats and solidifies
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Remove the fat and save a small amount for matzo balls
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Storage: Refrigerate up to 4 days
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Important to bring to a rolling boil for at least 1 minute before using
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Freeze up to 6 months
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For the matzo balls: In a mixing bowl, whisk together the seltzer, schmaltz, salt, pepper and eggs
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Then in a separate bowl, add the baking soda to the matzo meal and mix together
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Next, add the matzo meal mixture into the egg mixture while stirring to a loose consistency
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It will look watery, like a loose porridge
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If it becomes too thick, either don't add the full amount of matzo meal or add a bit more seltzer
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Cover and refrigerate for 1 hour
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Fill a large pot with water and salt and bring to a simmer
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With wet hands, roll out balls and gently drop to the water
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Simmer until tender, light and fluffy in the center, 45 to 60 minutes
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) Allow to cool in the water undisturbed
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Refrigerate in the cooking liquid or transfer to chicken soup
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Serve with assorted garnishes