matzo ball soup
for soup stock:
1. first, heat up about 2 T of canola oil.
2. chop 1 to 2 onions and add to oil.
3. when onion turns transparent (not browned!), add 2 cloves minced garlic.
4. let cook, stirring occasionally.
5. to 2 boxes of chicken broth add an equal amount of water.
5. skin about 4 lbs of your choice of chicken parts, and add to the stock.
add:
1/2 T dried thyme
1 T dried tarragon, crumbled
1 t dried sage, rubbed or crumbled
1 t dried marjoram
1/2 t freshly ground black pepper
2 bay leaves
let cook for 1/2 hr
add the following peeled, cut up vegetables
4 carrots
1 rutabaga
2 parsnips
1-2 stalks celery
also add 2-4 T dry sherry at this point
cook for additional 1/2 hr.
remove chicken and let cool.
then debone and cut up, refrigerating all but 2 c of the cut up chicken.
at this point, make matzo balls according to package instructions. for one packet of matzo ball mix, I add about 1/4 t of powdered dried onion. note: do not beat eggs or matzo ball mix too much, but follow package instructions! too much beating in this case gets you matzo cannonballs! refrigerate matzo ball mix. heat water for matzo balls if you will be serving the soup as soon as it's ready. shape dough into marble-size balls, rather than the larger size that is specified in the instructions.
depending upon how the stock tastes, either allow to continue cooking up to another 1/2 hr, or add about 2 c or so cut up cooked chicken to soup.
also add:
another 1 T of dried tarragon, crumbled
1/4 c chopped fresh parsley
taste for seasoning and add salt and other seasonings if needed
to serve: put 2 or 3 cooked matzo balls in a soup bowl and ladle soup over.
1. first, heat up about 2 T of canola oil.
2. chop 1 to 2 onions and add to oil.
3. when onion turns transparent (not browned!), add 2 cloves minced garlic.
4. let cook, stirring occasionally.
5. to 2 boxes of chicken broth add an equal amount of water.
5. skin about 4 lbs of your choice of chicken parts, and add to the stock.
add:
1/2 T dried thyme
1 T dried tarragon, crumbled
1 t dried sage, rubbed or crumbled
1 t dried marjoram
1/2 t freshly ground black pepper
2 bay leaves
let cook for 1/2 hr
add the following peeled, cut up vegetables
4 carrots
1 rutabaga
2 parsnips
1-2 stalks celery
also add 2-4 T dry sherry at this point
cook for additional 1/2 hr.
remove chicken and let cool.
then debone and cut up, refrigerating all but 2 c of the cut up chicken.
at this point, make matzo balls according to package instructions. for one packet of matzo ball mix, I add about 1/4 t of powdered dried onion. note: do not beat eggs or matzo ball mix too much, but follow package instructions! too much beating in this case gets you matzo cannonballs! refrigerate matzo ball mix. heat water for matzo balls if you will be serving the soup as soon as it's ready. shape dough into marble-size balls, rather than the larger size that is specified in the instructions.
depending upon how the stock tastes, either allow to continue cooking up to another 1/2 hr, or add about 2 c or so cut up cooked chicken to soup.
also add:
another 1 T of dried tarragon, crumbled
1/4 c chopped fresh parsley
taste for seasoning and add salt and other seasonings if needed
to serve: put 2 or 3 cooked matzo balls in a soup bowl and ladle soup over.