A classic Jewish comfort food dish from Ricardo.
Directions for: Ricardo's Matzo Ball Soup
Ingredients
Matzo Balls1 cup matzo meal or unsalted soda crackers (about 25 crackers)
3 Tbsp vegetable oil or duck fat
3 Tbsp chicken broth
3 eggs
1 Tbsp chopped flat-leaf parsley
Salt and pepper
Chicken Broth2 skinless chicken legs
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
1 clove garlic, chopped
2 bay leaves
8 cup water
Directions
Matzo Balls1. Pulverize the matzo meal in a food processor.In a bowl, combine all the ingredients. Season with salt and pepper. Cover and refrigerate for 1 hour (the mixture will firm up but remain quite malleable).
Chicken Broth1. Place all the ingredients in a saucepan and bring to a boil. Reduce the heat and simmer gently until the meat pulls easily from the bone, about 45 minutes. Remove the chicken from the broth. Let cool, then shred the meat. Set aside.
2. Strain the broth and return it to the saucepan. Adjust the seasoning. You should have about 1.25 litres (5 cups) of broth.
3. With lightly oiled hands, shape 15 ml (1 tablespoon) of the matzo mixture into a ball and drop it immediately into the simmering broth. Repeat for the remaining mixture, making sure the balls dont stick to the bottom of the saucepan.
4. Cover and simmer gently for about 10 minutes. Add the shredded chicken. Adjust the seasoning.
See more: Rice/Grain, Soup, Quick and Easy, Middle Eastern