Matzoh Ball Soup
Happy Healthy Holidays!
For this Matzoh Ball Soup, you may wish to cook the matzo balls in slightly salted water, allow them to cool for several minutes in the water after they're cooked, then transfer them to the soup. Some people say that the matzoh balls make the broth a bit cloudy.
4 pounds whole chicken
2 onions, cut into 1-inch cubes
3 carrots, sliced
2 stalks celery, thickly sliced
1 cup chopped fresh dill weed
Salt to taste
1 tablespoon olive oil
2 tablespoons chicken cracklings (grebenes), finely minced
1/2 cup egg substitute
1/2 cup matzo meal
1 teaspoon salt
1/4 cup fat free vegetable broth
Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat , and simmer 2 hours.
Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt.
Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep the chicken covered, and at room temperature before shredding.
Dice reserved skin and fat into 1 inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small nonplastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely.
To make the matzoh balls, blend oil and egg substitute together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4-1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes.
Bring soup to a boil. Reduce flame, and drop balls approximately 1 inch in diameter into the slightly boiling water. Add dill. Cover pot, and cook 30 to 40 minutes. Do not remove the cover from the pot while cooking.
Serving size: 1 cup
Calories: 484; Protein: 45.3g; Total Fat: 29.3g; Sodium: 584mg; Cholesterol: 144mg; Carbohydrate: 10.2g; Fiber: 1.8g
Variation: Matzo Ball Soup II
Eating matzo (unleavened bread) and the matzo meal made from it is traditional for Passover, the spring holiday that celebrates the liberation of Jews from slavery in Egypt, millennia ago.
2 large egg whites
1 large egg
1 tablespoon vegetable oil
1/4 cup unflavored seltzer
2/3 cup matzo meal
2 tablespoons minced parsley
3/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper
6-1/4 cups chicken stock or low-sodium chicken broth
In a medium-size bowl, whisk together the egg whites, egg, and oil, then whisk in the seltzer. Add the matzo meal, 1 tablespoon of the parsley, the salt, and pepper, stirring until smooth. Cover and refrigerate for 30 minutes.
While the matzo mixture chills, half-fill a large saucepan with cold water and bring to a boil over high heat. Using your hands, roll the matzo mixture into 1-inch balls (about 22) and drop them into the boiling water. Lower the heat, cover, and simmer for 40 minutes or just until the matzo balls are cooked through.
In another large saucepan, bring the stock to a boil over high heat, adding additional salt to taste if you wish. Using a slotted spoon, transfer several matzo balls from the boiling water to each soup bowl, then ladle over the hot stock. Garnish with the remaining 1 tablespoon of parsley. Makes six 1-1/4-cup servings.
Nutritional information per serving: Calories: 132; Saturated Fat: 0g; Total Fat: 3g; Protein: 6g; Carbohydrate: 14g; Fiber: 0g; Sodium: 391mg; Cholesterol: 43mg
You may also like...
Matzoh reminds us that when the Jews left the slavery of Egypt they had no time to bake their bread. They took the raw dough on their journey and baked it in the hot desert sun into hard crackers called matzoh.