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- 2 tablespoons chicken fat or 2 tablespoons (1/4 stick) pareve margarine
- 1 cup chopped green onions, divided
- 6 tablespoons dry white wine
- 6 cups low-salt chicken broth
- 3 tablespoons chopped fresh Italian parsley
- 3 tablespoons chopped fresh chives
Heat chicken fat in heavy large pot over medium heat. Add 1/2 cup green onions, 3/4 cup onion, carrot, and celery. Sauté until vegetables are soft but not brown, about 8 minutes. Add wine; cook until evaporated, about 2 minutes. Add broth and simmer 10 minutes to blend flavors. DO AHEAD Soup can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm before continuing.
Add fully cooked matzo balls to soup. Simmer over low heat just until heated through, about 5 minutes. Season soup to taste with salt and pepper. Ladle soup and 3 matzo balls into each bowl. Sprinkle each with chopped parsley, chives, and green onions; serve.
Spring Vegetable and Mini Matzo Ball Chicken Soup Recipe - Recipes
I’ve made chicken soup approximately one thousand times in my life, but the best bowl I can remember…
…was one I had last week. It was the first night of Hanukkah, and I was looking for a good matzo ball soup recipe to serve alongside my latkes. In these situations, as much as I wish I could, I don’t pull out a stained and splattered recipe card handed down by my dad’s Bubby (it doesn’t exist) and I don’t call my Presbyterian, 100% not-Jewish mom, even though her matzo ball soup, made from a box mix, is unfailingly satisfying. No. Mostly, I turn to Leah Koenig, author of Jewish Cooking, The Little Book of Jewish Feasts, and my most well-loved favorite, Modern Jewish Cooking. She dependably has what I’m looking for, along with a reassuring, comforting tone I appreciate all year long, not just on Jewish holidays.
Her chicken soup, whoa! It is so so good. As she writes in the recipe’s introduction, “With its tender hunks of meat, meltingly soft vegetables, and a broth that could cure the toughest cold (there’s a reason why it’s called “Jewish penicillin”)…it is the epitome of Jewish comfort food.” It’s also ridiculously easy — especially if you just make the soup without the matzo balls, which I plan to do on repeat this winter — amounting to adding the ingredients to a pot, covering with water, and simmering. The swirling chicken fat and those vegetables, especially that fennel, infuse the broth with such a familiar homey-ness, I plan on telling anyone who tastes it that it’s an old family recipe.
Classic Chicken Soup
If you aren’t making matzo balls, Koenig suggests adding egg noodles or rice (or nothing) instead.
Serves 6 to 8
3- to 3 1/2-lb whole chicken
3 large carrots, halved
3 stalks celery, with leaves, halved crosswise
2 yellow onions, halved through the root
1 medium fennel bulb, quartered and cored
1 bay leaf
6 garlic cloves, smashed
1/4 cup loosely packed fresh parsley, with stems, plus roughly chopped parsley for serving
kosher salt and freshly ground black pepper
Matzo Balls (optional, recipe follows)
Place the chicken, carrots, celery, onions, fennel, bay leaf, garlic and parsley stems in a large soup pot and cover with cold water by 1 inch. Bring to a boil over high heat, then turn the heat to low. Gently simmer, partially covered, skimming off any foam that accumulates, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours. You want the soup to roll along at the gentlest simmer. If it starts to bubble too vigorously, nudge the heat down a little.
Remove the chicken and vegetables from the pot and transfer to a cutting board. Strain the broth through a fine-mesh sieve into a large bowl. Return the strained broth to the pot discard the parsley stems and bay leaf. Using your fingers, remove the meat from the bones and roughly chop. Slice the vegetables into bite-size pieces and return them to the pot along with the chicken meat. Season with salt and pepper.
Divide into bowls and top with chopped parsley. Add 2 to 3 matzo balls per bowl if using.
From Modern Jewish Cooking, by Leah Koenig.
1/4 cup vegetable oil (or chicken fat)
1 teaspoon salt
1 cup matzo meal
2 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons seltzer water
Stir together the eggs, vegetable oil, salt, matzo meal, parsley, and seltzer in a large bowl. Cover and refrigerate for 30 minutes.
Meanwhile, bring a large pot of generously salted water to a boil. Turn the heat to medium low and keep at a simmer while you form the matzo balls.
Moisten your hands with water. Scoop out a rounded 1 tablespoon of matzo ball batter and roll it into a 1-inch ball. (They will expand when you simmer, mine above were slightly too big I think.) Drop into simmering water, and repeat with the remaining batter. You should end up with about 15 matzo balls. Cover the pot and simmer until the matzo balls are tender and puffed, 30 to 35 minutes. (If you cut one in half, it should be pale in color throughout.)
Remove the matzo balls from the pot with a slotted spoon, and add to your soup bowls. They can also be cooled to room temperature, then stored, covered, in the refrigerator for up to 1 day. Rewarm them in your soup before serving.
Matzo Ball Soup with Spring Vegetables – Gluten-Free
Perhaps the most beloved, of all Passover dishes – Matzo Ball Soup is traditionally served at the beginning of the Seder meal. Make my Gluten-Free Matzo Balls, all will enjoy the soup – they are delicious!
Matzo Ball Soup with Large and Mini sizes. Garnish with Dill Sprigs and Celery Leaves Miniture sized Matzo Balls! Something different tender and full of flavor
Nothing says Passover like a good bowl of matzo ball soup.
Matzo balls are more traditionally known as kneidlach (Yiddish for dumplings.)
Don’t despair if you Mother or Bubbe never graced you with lessons of rolling and poaching the perfect Matzo Ball. My recipe will explain each step – gluten free or regular, this method produces light and tender matzo balls.
cook them less and they will be firm and sturdy.
Shape the matzo balls into large sized balls, or create miniatures sized ones – cook them separately as they cook quicker.
Homemade broth is essential, this you can make ahead of time and freeze. Use the chicken fat, which will accumulate on the top to enrich the flavor of the matzo balls, and for rolling them too.
To serve, add Spring Vegetables from my list to the broth before serving. Cook them until crisp, still with flavor and color. Ladle soup into individual bowls with the vegetables and top with a matzo ball. Garnish with celery leaves and dill sprigs… I always add a sprig of dill on top of each matzo ball too.
Soup for Vegetarians? No problem… make my Vegetable Stock in a Wok (see recipe.)
Enjoy this Jewish comfort food – not only for the holidays, but a year-round treat in a bowl.
Ingredients for Homemade Matzo Balls. Use chicken fat from your chilled homemade chicken broth. Scoop the matzo balls for poaching use an ice cream scoop for uniform size Add Spring Vegetables to the broth Use orange and yellow carrots, celery, asparagus and sugar snap peas as your spring vegetables
Matzo balls with vegetable soup and Middle Eastern spices
Sorry Maneschevitz, but I see no reason to make matzo balls from a mix — they’re pretty simple to make from scratch. I also think that the whole search for the perfect matzo ball recipe is a bit overrated. Matzo (matzah) balls are basically matzo meal mixed with egg, and everything else is simply a matter of taste. Maybe I’m saying this because I haven’t tried the world’s best matzo ball yet, but until that time comes, I’m happy with my own modest version.
Since there’s no chicken in our kitchen, this soup’s flavor had to come from something else. I put a bit of hot paprika in my matzo balls, and made a vegetable-intensive soup with Middle Eastern spices to go with them. There’s something to be said for matzo balls with a spicy kick.
This matzo-egg ratio, coupled with the oil and water, gives a soft, slightly dense matzo ball. The turmeric adds color, while the other spices add flavor. This batter is a little too liquid to shape into balls with your hands, so I use an ice cream scoop and drop it straight into the boiling water. You could use a regular spoon, but your matzo balls might become free-form creations.
1 cup matzo meal
5 medium sized eggs
6 tablespoons water
1 tablespoon good olive oil
1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon sweet paprika
pinch hot paprika
pinch black pepper
Lightly beat the eggs, and mix with all the other ingredients. Let sit for a few minutes, so that the matzo meal absorbs the liquid.
Meanwhile, bring a pot of salted water to a boil. Using an ice cream scoop, drop spoonfuls of batter into the water (my scoop holds 3 tablespoons, and I filled it halfway or a little more). Let cook until the balls inflate.
Remove from the boiling water, and serve with the soup, or store.
For the broth (you can use any of the following vegetables, or other vegetables of your choosing also, some Ashkenazi rabbinic authorities consider cumin to be kitniyot if yours does, then don’t use it in the broth):
1 purple onion
4 garlic cloves
1/2 bunch of celery (6-8 stalks, depending on the size)
2-3 fennel stalks
bunch of parsley
pinch of cloves
1/2 t cumin
1/4 t turmeric
1/4 t hot paprika
Chop and fry the onions, carrot, zucchini, celery and fennel in a small amount of oil in a thick-bottomed pot. Add the garlic after the other vegetables, so it won’t burn. Cover the vegetables in water (I used the cooking water from my beet salad as a broth), add all the spices except for the parsley, and bring the pot to a boil. When the vegetables are soft, add the parsley, chopped. Turn off the flame.
- 1 chicken, 3 1/2 to 4 lb., cut into pieces, skin
and fat removed and reserved for making
- 2 yellow onions, finely chopped
- 4 carrots, peeled and cut into slices 1/2 inch
- 3 celery stalks, cut into slices 1/2 inch thick
- 1 parsnip, peeled and cut into slices 1/2 inch
- 1 tomato, peeled, seeded and chopped
- 2 Tbs. chopped fresh dill
- 10 cups water, or as needed
- Salt, to taste
- 3 Tbs. finely chopped fresh flat-leaf parsley
For the matzo balls:
- 1/4 cup rendered chicken fat (schmaltz)
or vegetable oil
- 4 eggs, lightly beaten
- 1 cup matzo meal
- 1 Tbs. finely chopped fresh flat-leaf parsley
- 1 1/2 tsp. salt
- 1/4 cup seltzer water or other sparkling water
Karen’s Gluten-Free Matzo Balls – Large and Mini
Matzo Ball Soup with Large and Mini sizes with Spring Vegetables
For Vegetarian serve with Vegetable Broth Scoop the matzo balls for poaching use an ice cream scoop for uniform size
These are quite simple to make thorough directions below.
thorough directions below.
In a large bowl, whisk eggs well. Add chicken fat, oil, sea salt, chopped herbs and the seltzer. Mix to incorporate all.
Add the matzo meal. Stir with a rubber spatula until well mixed. Cover with plastic wrap, refrigerate for 30 minutes, until firm and cold.
Fill a large pot with 6 quarts of water, and bring to a boil. Season with a bit of salt.
Lay a piece of waxed paper on your work surface, will hold 14 matzo balls.
Using a spoon, or a 2″ cookie scoop, (as I do) –
Oil hands with chicken fat or oil. Scoop a mound of the mixture (the size of a large walnut), add to the palms of your hands, and gently roll into a round ball. Place on the waxed paper. Repeat to make 14 balls.
Adding more fat to your hands when necessary.
Make some mini sized ones if you like: Scoop out a portion, cut into thirds and roll.Cook these separately for 15 minutes until light and cooked through.
Drop the balls into the boiling water and cover the pot. Cook at a boil, but a little lower than a full boil.
Keep covered (I shake the pot while it cooks – be careful of the boiling water.)
Cook for 30 minutes, can test one until it is fluffy, and cooked through.
If slightly underdone, turn the heat off. The matzo balls will sink to the bottom and continue to poach for a few minutes.
For denser matzo balls, cook 5 minutes less.
Lift each ball out next to the sink, with a slotted spoon and drop the cooked balls into a large pan of cold water.
When cool, drain water. Add the matzo balls to your warm broth.
Can store the cooled matzo balls in the refrigerator a day ahead, being careful not to crowd them.
To finish the soup:
Place the broth in a large, heavy pot. Bring to a simmer.
Cut vegetables and cook in the broth, covered until firm but still vibrant in color. Vegetables: Use as many as you like
Carrots – orange and yellow, cut into 1/3″ slices.
Asparagus – Cut off the tips, slice in half lengthwise. Cut the stalks into 1/3″ circles (peel them if fat.)
Sugar Snap Peas – string the peas, cut into 1/3″ slices.
Celery – Peel and cut into 1/3″ slices – KEEP the celery leaves, add them to the pot just before serving, and some for garnish.
Flat Leaf Parsley – Add some chopped to the pot before serving 2 tablespoons.
Dill – Make small springs. When serving – top each Matzo Ball with a dill sprig, add some more to the pot of broth if you like.
Add broth and veggies to each bowl. Add a Matzo Ball, and a few mini ones if you like.
Add a dill sprig on top of each matzo ball, add some celery leaves to soup and serve.
Will need about 14 cups (3.5 quarts.)
Soup for Vegetarians? No problem… make my Vegetable Stock in a Wok (see recipe.)
– Use a neutral oil in the matzo balls, and to roll them (omitting the chicken fat.)
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Ask A Philadelphia Expert: Top Matzo Recipes For Passover
As Passover approaches, you’re sure to see grocery stores stocking up on matzo. While you can eat this thin, dry unleavened bread plain or topped with butter or other spreads, there are also quite a few ways to incorporate the popular Passover food into delicious recipes. Here, Philadelphia experts share their creative twists on the classic matzo ball soup as well as a few other recipes (including a sweet dessert).
1623 Sansom St.
Philadelphia, PA 19103
Yehuda Sichel is the Executive Chef at Abe Fisher, a Rittenhouse-area restaurant from partners Steven Cook and Michael Solomonov of CookNSolo restaurants. Chef Sichel originally joined the CookNSolo team at Chef Solomonov&rsquos modern Israeli spot, Zahav in 2010. Under Chef Sichel, Abe Fisher received a 3-bell review from restaurant critic, Craig LaBan, and also earned a semifinalist nomination for &ldquoBest New Restaurant&rdquo in the 2015 James Beard Awards.
Baked Matzo Brei With Salami
- 1 box matzo (10 oz.)
- 3 cups water
- 2 tablespoons butter
- ½ small link of salami, diced (approximately 1 cup)
- 1 medium red onion, diced
- 12 eggs
- 2 tablespoons kosher salt
- ½ tablespoon ground black pepper
- Maple syrup (drizzle)
- ¼ cup scallions, chopped
- Preheat oven to 350 degrees Fahrenheit.
- Fill a medium sized bowl with water, and crumble the matzo into the water.
- Let sit until softened, about 3 minutes.
- Heat the butter in a 10&rdquo cast iron pan over medium heat.
- Add salami and red onion to the pan and sauté for approximately 5 to 8 minutes. (The salami should be crispy at the edges, and the onion should be translucent.)
- Crack the eggs into a large mixing bowl and add the salt and black pepper.
- Whisk until the mixture is aerated.
- Drain the soaked matzo, discarding the water, and add to the beaten eggs.
- Gently stir the softened matzo into the eggs.
- Add the matzo egg mixture to the skillet and cook for 2-3 minutes, or until the sides of the egg and matzo mixture begin to set.
- Place the skillet in the preheated oven and bake for approximately 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let rest for 5 minutes.
- Serve in the skillet after garnishing with chopped scallions and a drizzle of maple syrup.
Night Kitchen Bakery
7725 Germantown Ave.
Philadelphia, PA 19118
Located in Chestnut Hill, The Night Kitchen is a Philadelphia tradition going back over 30 years. Chef Amy Edelman bought the bakery in 2000, and her husband John Millard (also a chef) joined her as a co-owner after they were married in 2002. Chef Edelman has been a chef for over 25 years, with experience as a pastry chef and cook at a five-star resort in Florida, the Intercontinental Hotel in NYC, and EuroDisney in France as just a few of her accomplishments.
Passover Matzo-Crusted Cheesecake:
- 2 lbs. cream cheese
- 1 cup sugar
- 5 medium eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream (optional)
- Preheat the oven to 352 degrees Fahrenheit.
- In a mixing bowl, combine the matzo meal, melted butter and sugar.
- Spray a 9&rdquo spring form pan with non-stick spray.
- Press the crust mixture into the bottom of the pan, spreading it evenly.
- Using an electric mixer, beat the cream cheese and sugar until smooth.
- Scrape the bottom of the bowl several times, and mix in sour cream if you prefer a creamier cheesecake.
- Add the eggs, one at a time, mixing until well blended.
- Add the vanilla and mix to combine.
- Pour the batter over the matzo crust and bake for 50-55 minutes, or until the middle of the cake doesn&rsquot jiggle when you gently shake the pan from side to side.
- Chill for several hours before removing from the pan.
4410 Main St.
Philadelphia, PA 19127
Chef Tim Spinner is the co-owner (along with business partner, Brian Sirhal) of four Mexican restaurants in the Philadelphia area. Chef Spinner graduated from The Restaurant School in Philadelphia with an associate degree in Culinary Arts. With three restaurants in three years, it&rsquos safe to say that the Philadelphia area is loving the Feliz group of restaurants. In 2015, a second Taqueria Feliz opened &ndash this time in Horsham.
Mexican Matzo Ball Soup
- Vegetable oil
- 8 plum tomatoes, charred on the grill or cast iron skillet
- 3 cloves of garlic, charred on the grill or cast iron skillet
- 1 Spanish onion, charred on the grill or cast iron skillet
- 2 oz. tomato paste
- 3 pasilla chiles
- 3 gaujillo chiles
- 2 chipotles in adobo
- 1 gallon chicken stock
- 1-1/2 pieces of matzo, broken up
- Salt to season
- Coat the bottom of a large stock pot with vegetable oil and heat until hot./li>
- Add the tomatoes, onions and garlic to the pot and cook for 5 minutes.
- Add tomato paste, chilies and chipotle. Reduce heat to low and cook for 10 minutes, stirring often to avoid burning.
- Add chicken stock. Bring to a boil and then reduce to a low simmer.
- Cook for 45 minutes.
- Add matzo and cook for about 10 minutes, or until the matzo is soft and tender.
- Puree the soup with a stick blender on high.
- Strain the soup through a large hole China cap.
- Season with salt to taste.
For the matzo balls:
(Recipe courtesy of Streit&rsquos Kosher food company)
- 4 large eggs
- ¼ cup vegetable oil
- ¼ cup seltzer water
- 1 cup Streit&rsquos matzo meal
- 1 tablespoon parsley, chopped
- Salt to taste
- Beat the eggs.
- Add vegetable oil, seltzer and salt. Mix well.
- Add the matzo meal and mix thoroughly.
- Partially fill a large pot with water and bring to a boil. Season with salt.
- Moisten your palms with cold water and shape the mixture into balls, about 1&rdquo in diameter.
- Drop matzo balls in boiling water.
- Once all of the matzo balls are in the water, reduce heat to low and simmer uncovered for about 30 minutes.
- Remove matzo balls using a slotted spoon and refrigerate for later.
- Warm up broth.
- Add the chilled matzo balls to the warm broth and let simmer for 5 minutes.
- Spoon soup into bowls and garnish with cilantro, diced onion and micro arugula.
Cornerstone Wayne BYOB Restaurant & Artisanal Cheese & Charcuterie
1 West Ave.
Wayne, PA 19087
Chef Christine Doherty-Kondra owns Cornerstone along with her husband, and fellow chef, Nick Kondra. The pair discovered a mutual passion for travel and mindfully sourced food, as well as the belief that every meal should be a unique experience. While traveling the country, they formed relationships with farms, artisanal purveyors, and chefs. These relationships and experiences were combined with their own concepts of quality sourcing and seasonal ingredients to form Cornerstone Cheese & Charcuterie.
Smoky Matzo Ball Soup
This three part recipe is a spin on the classic matzo ball soup. It incorporates the century old (very healthy) Israeli national chili paste, zhoug.
- 10 cups homemade chicken stock, fat skimmed and removed
- 1 stalk lemongrass, crushed with the inner stalk removed and thinly sliced
- 1 bay leaf
- Handful of snap peas, ribs removed and sliced
- 2-3 purple, atomic red or orange carrots, diced
- 1 tablespoon safflower or olive oil
- Kosher salt and cracked pepper to taste
Optional variations: ½ cup chopped Swiss chard, handful of sautéed sea beans, 1 roasted and diced parsnip
- 3 tablespoons pareve margarine, melted
- 2 eggs
- 1 cup matzo meal
- ½ teaspoon salt
- ½ cup water, or as needed
In a medium bowl, whisk together the margarine and eggs until well blended. Combine the matzo meal and salt lightly stir into the egg mixture until the liquid is absorbed, and the meal is damp. Gradually mix in the water so that the mixture holds together, but is not too wet. Cover and refrigerate while bringing the water to a boil.
Bring a large pot of lightly salted water to a boil. When the water is at a full boil, remove the matzo mixture from the refrigerator. Using wet hands, shape spoonfuls of the dough into balls. Do not pack the balls together too tightly.
Drop balls into the boiling water, and boil for 15 minutes. Remove from water and serve in soup or cold milk. Do not let the matzo balls sit out too long, or they will harden.
Matzo ball soup
A confession: In spite of my current, ongoing, seeming-like-it-will-never-ever-end condition, I don’t like traditional chicken soup. Obviously, boasting such sacrilege, I am undeserving of your sympathy. Obviously, this is why, four days in, I am still on the sofa on my second box of tissues, chugging down my 20th Brita pitcher of water, my nose as red as a rail-thin starlet at 4 a.m., the bitterness of having a SuperBowl party of one only slightly mitigated by the fact that the Giants triumph–I do not embrace everyones’ grandmother’s sworn-by home remedy.
Honestly, it’s not all chicken soup that I do not like it’s just the stuff I can normally get. Those short noodles? I can never get them on my spoon! Those bits of chicken? Always overcooked. Those carrot specks? They’re just mush. I’ve tried X Deli’s and Y Market’s and Z Restaurant’s and they always disappoint, namely because these three ingredients were never meant to be cooked for the same amount of time, nor kept warm for hours on end, which is why I was given no choice this weekend but to take the matter into my own hand and make my favorite variety of chicken soup: matzo ball soup.
It helped that Alex had gotten a two-day lead on being sick, because it got me to take some assorted stock ingredients out of their freezer bags, into a pot and make a batch of stock so enormous, I was pretty sure I used every large dish in the apartment. Of course, by Friday I was laid out too and the gap between defrosting chicken stock from the freezer and making it into something seemed impassable. But the thought of eating anything else depressed me, with the help of my also-infirm husband, turned it into matzo ball soup.
It was not difficult. It was absolutely delicious. It did not, however, draw us up from the depths of flu season, but I forgive it because it solved a different dilemma for me: I had always been convinced I couldn’t make chicken stock or matzo balls the way our mothers do. Some things are just like that–they’re just not the same when you make them yourself–and I am relieved this wasn’t one of them. Not as relieved as I would have been if, say, our mothers had come to our apartment and cooked it for us, but let’s not get crazy, huh?
The single most helpful thing you can keep on-hand if you wish to make your own soups and stocks is a stock bag, a concept I picked up from Sara Moulton way back when. This is a bag you keep in your freezer with ingredients you’re saving to flavor a soup base. It’s especially awesome for those of us who hate throwing things away–you never have to. Chopping leeks tonight? Throw the tough green ends in your stock bag. Discarding mushroom stems? Add them too. Only using half that onion? Don’t let it grow old and forgotten in your fridge.
This works for chicken as well. When you go to buy chicken for a dish, grab a whole one and ask the guy behind the counter to chop it for you. It costs a lot less and you can then save the back and wings (because who eats wings?) in a separate stock bag, so they’ll be ready when you are.
Yield: Approximately 3.5 quarts
3 1/2 to 4 1/2 pounds chicken necks, backs and wings
3 celery ribs, cut into big chunks
3 carrots, scrubbed and cut into big chunks
2 parsnips, scrubbed and cut into big chunks
2 onions, unpeeled and quartered
1 head garlic, cut horizontally in half
1 Turkish or 1/2 California bay leaf
1 tablespoon black peppercorns
1 tablespoon Kosher salt
4 quarts cold water
Any vegetables you have stashed in your Stock Bag (described above)
Bring all ingredients to a boil in an 8- to 10-quart heavy pot. Skim froth. Reduce heat and gently simmer, uncovered for 3 hours.
Pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat, then chill, covered. Reserve a few tablespoons of the skimmed fat if you wish to use them in matzo balls (below).
Stock can be chilled 3 days in the refrigerator or frozen 1 month.
Matzo Ball Soup
There are two matzo ball camps: those that like them heavy and leaden at the bottom of a bowl and those that like them light and fluffy–these are the latter, and in my mind, the better ones.
If you can’t find matzo meal, pulse a few pieces of matzo in your food processor until it is a coarse powder. If you can’t find matzo, well, you obviously do not live in New York City.
Makes 8 to 12 matzo balls
1/2 cup matzo meal
2 eggs, lightly beaten
2 tablespoons reserved chicken fat or vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chicken stock or seltzer (which both of our mothers swear by for making the balls extra light)
2 to 3 quarts prepared chicken stock (recipe above)
1 carrot, thinly sliced
A few sprigs of dill
Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes.
Bring 1 1/2 quarts of well-salted water to a brisk boil in a medium sized pot.
Reduce the flame. Run your hands under water so they are thoroughly wet. Form matzo balls by dropping spoonfuls of matzo ball batter approximately 1-inch in diameter into the palm of your wet hands and rolling them loosely into balls. Drop them into the simmering salt water one at a time. Cover the pot and cook them for 30 to 40 minutes.
About ten minutes before the matzo balls are ready, bring prepared chicken stock to a simmer with the sliced carrot in it. Ladle some soup and a couple matzo balls into each bowl and top with a couple snips of dill. Eat immediately.