This delicious soup is made with gribenes, or a fried, crispy chicken skin with onion, garlic and mushrooms.
Directions for: Truffled, Shiitake Matzo Ball Soup
Ingredients
Soup3 Tbsp rendered chicken fat, melted (schmaltz)
cup chicken stock
1 Tbsp truffle oil
tsp salt
4 large eggs
1 cup matzoh meal
Shiitake gribenes, recipe follows
Shiitake Gribenes4 chicken thighs, Skin
1 large onion, chopped in large chunks
2 cloves garlic, coarsely chopped
2 oz shiitake mushrooms, cut in chunks
Salt and pepper
Directions
Soup1. Mix together schmaltz, stock, truffle oil, salt, and eggs. Thoroughly mix in matzo meal. Refrigerate for 1 hour. 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.
2. You may substitute duck or goose schmaltz (not ortelon schmaltz, it's too bony) You can use a little more salt, but it's not good for you.
Shiitake Gribenes1. Saute chicken skin until fat exudes and lightly golden. Saute onion until deep golden brown. Add garlic and saute for 2 minutes. Strain to separate solids from oil and reserve both. Saute mushrooms in 1 tablespoon of the oil in the pan until wilted.
2. Remove shiitakes and reserve for the matzoh balls. Nosh on the gribenes, shmeared on rye bread.
Source and Credits
Recipe courtesy of Wayne Harley Brachman
See more: Soup, Passover, Chicken, Vegetables, Winter, Eggs/Dairy, Mushrooms