Matzah Ball Soup
Chef Jennifer Crawford created a beautiful Matzah Ball soup, complete with edible glitter, for us at a Meet Your Farmer: Let's Get Cooking event.
- 1+1/2 cup matzah meal
- 6 eggs
- 1/3 cup canola oil or schmaltz
- 1/3 cup water or additional chicken stock
- 1 tbsp grated ginger or to taste
- 1 tbsp chopped dill
- 1 tbsp chopped parsley
- 1 tsp kosher salt
- 1 lb chicken bones (necks, backs, wingtips, a leftover carcass — it'll all work!)
- 1 onion
- 2-3 cloves garlic
- 1 tsp apple cider vinegar
- Optional: roast bones at 400f for 20m or until browned (a quick saute in a hot pan would work as well!)
- Put into a large stock pot with aromatics (a sliced onion, carrot, any herbs you might like to include!)
- Add a tsp or so of vinegar — this helps to break down the bones and pull more good stuff & flavour into the stock.
- Fill pot with water until everything is just-covered, a litre or two should do.
- Bring to a boil, cover, reduce to a simmer, and let cook at least 20 minutes, up to a couple hours. If the liquid gets low, simply add a bit more water to top it back up.
- Season with kosher salt at the end, to your tastes!
- With a big spoon, combine all ingredients well in a big bowl! Set aside for 10-15 minutes, to allow all of the liquids to be absorbed by matzah meal.
- During this time, you can start in on your chicken stock, or just have a nap, pat a dog, whatever you like!
- Time to form matzah balls! Using a 1/4c or 1/3c measure (depending on your preference), measure out and roll equal sized matzah balls and let rest on a sheet covered in parchment. If you're still waiting on your chicken stock, pop them in the fridge until you're ready to cook them.
- You can cook the matzah balls in lightly salted water, or directly in the chicken stock. Cooking separately in lightly salted water then adding to hot chicken stock helps to maintain the clarity of your final broth, and is optional.
- Drop matzah balls one-by-one with a slotted spoon into the boiling chicken stock, until they're all submerged. Give a little stir to make sure none are stuck on the bottom!
- Reduce to a simmer, cover, and let cook for 30 minutes before serving.
- Add sliced carrot in the last 7 minutes, if you like!
- To serve, garnish with chopped parsley and dill.