Tag Archives: chicken-soup

Matzah balls – fluffy and yummy

3 Jan

Yesterday I made the fluffiest matzah balls, ever and wanted to save the recipe here. It is based on Genius Kitchen’s kosher matzo balls. 

For Fluffy Matzah Balls:

  • 1 cup matzo meal
  • 1 teaspoon kosher salt
  • 4 tablespoons oil
  • 2 teaspoons baking powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon freshly chopped parsley
  • 1 teaspoon freshly chopped dill weed
  • 1⁄2 teaspoon freshly ground pepper
  • 4 large eggs
  • 4 tablespoons broth

Follow these instructions carefully.

  • Measure and mix dry ingredients + spices into one bowl, mix with a fork.
  • Break the eggs into a into a second bowl.
  • Add oil to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
  • Pour egg mixture into the dry mixture and gently mix with the fork.
  • DO NOT OVER MIX.
  • Add 4 tablespoons of chicken soup broth and just mix it enough for the broth to be incorporated into the mix.
  • DO NOT OVER MIX.
  • Place in the fridge for 1 hour.
  • Fill a large pot of water + 2 cups of chicken soup broth and bring it to a rolling boil.
  • Roll mixture into 1-2″ balls and drop into the water.
  • When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzah balls will be ready.

DO NOT STIR AT ANY TIME.

The matzah balls may be removed from the water with a slotted spoon and served in soup.

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Chicken Soup – it is good for the soul

3 Jan

I finally made a chicken soup that was perfect – just perfect and wanted to jot down the recipe so I wouldn’t forget it. The best way to get a deep rich chicken soup is to cook it over two days for at least 5 hours/day. Additionally, adding frozen broth from a previous batch of chicken soup will give the soup additional flavor and depth. Plus, in our house we always have frozen stock because I cook with homemade stock only.

Ingredients:

  • 8 quart soup pot + lid
  • Metal spice infuser
  • 2 chicken legs + chicken bones (preferably hormone and antibiotic free)
  • 1 onion
  • 2 carrots
  • 5 pieces of garlic (with skin on)
  • 1 leek
  • 2 zucchinis
  • 1 turnip
  • 1 sweet potato
  • 1 handful of parsley
  • 1 handful of dill
  • 1 tumeric root (size of a small adult thumb, peeled)
  • 1 tablespoon of black peppercorns
  • 1 tablespoon of kosher salt
  • **Secret ingredient** – 4 cups of frozen chicken stock if you have any on hand

Directions:

  • Thaw frozen chicken soup stock (doesn’t have to thaw 100%, more like enough for it to easily slide out of its container).
  • Dice
    • Carrots
    • Sweet potato
    • Zucchinis
    • Turnip
    • Leek
  • Quarter onion
  • Toss all ingredients into the pot except the black peppercorns
  • Put the peppercorns in the metal spice infuser and add to the pot
  • Cook over a medium fire for at least 5 hours
    • Remove the dill + parsley after 2 hours
  • Add more water after 3 hours if necessary.

Let it cool down and place in fridge overnight. Take out in the am and place on the stovetop and let it cook all day until mealtime. Add more water if necessary.