Spring Chicken Soup with Matzoh Balls Recipe | Epicurious.com
"The key to a delicious matzoh ball soup is in the broth: lots of vegetables and aromatics, including slices of ginger root for a bit of heat, make a perfect vehicle for these matzoh balls. Matzoh balls can be a very personal thing: some like them light and fluffy, while others fall into the "hard as golf balls" camp. Filled with lots of fresh parsley and dill, these dumplings fall somewhere in between: not feather light, not too hard, but with just enough bite and presence to stand up to its flavorful broth...."
INGREDIENTS
•
3 medium leeks (about 1 1/2 pounds), top 2 inches of dark green parts discarded, then halved lengthwise and cut crosswise into thirds
•
5 large carrots (about 1 pound), cut into thirds
•
2 celery ribs, cut into thirds
•
1 (4- to 4-1/2 pound) chicken (giblets and liver removed)
•
1 small head garlic, halved crosswise
•
1/3 cup sliced fresh ginger (unpeeled but skin scrubbed); from one 1/2-ounce piece
•
15 long fresh flat leaf parsley stems
•
15 long fresh dill stems
•
12 black peppercorns
•
1 tablespoon kosher salt
•
4 quarts cold water
•
1 cup matzoh meal, plus 1 tablespoon
•
1/3 cup finely chopped flat leaf parsley
•
3 tablespoons finely chopped fresh dill
•
3 tablespoons rendered chicken fat
•
1/2 cup chicken broth (reserved from recipe below)
•
4 large eggs, separated
•
Dill sprigs for garnish
Comments & Reviews
Just A Pinch Sweepstakes