Kutsher’s Tribeca Matzo Ball Soup

By Mark Spangenthal

Published March 28, 2012.
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Broth

1 3-pound whole chicken
1 turkey thigh, leg or 2 wings
1 pound chicken legs
1 head of garlic
1 carrot, chopped
1 celery stick, chopped
1/2 cup onion, chopped 4 sprigs fresh thyme
6-10 black peppercorns
1 bay leaf
5 parsley stems

1) In a stock pot, bring everything to a simmer.

2) Cook on a low flame for six hours. If not allowed to boil, soup will remain absolutely clear.

3) Pass the stock through a fine strainer.

4) Season with salt and pepper to taste.

Kutsher’s Matzo Balls

6 ounces matzo meal
2 teaspoons baking powder
1 teaspoon salt
1/2 cup schmaltz
3 eggs

1) In one bowl, mix dry ingredients.

2) In another bowl, mix wet ingredients.

3) Combine the two and refrigerate overnight.

4) With wet fingers, make the mixture into balls about the size of a golf ball. Gently roll between damp palms to create a smooth ball. Be careful not to compact the balls too much.

5) To a large pot of water, add 2 tablespoons of salt.

6) Drop matzo balls into boiling water one at a time. Bring down to a simmer and cover.

7) Cook gently for 45 minutes.

8) Remove the matzo balls from the water. Place in a shallow pan and reserve for the soup.

To assemble:

Matzo balls
Broth
Root vegetables cooked (¼ cup celery, chopped and ¼ cup carrots, chopped, per person, works nicely)
Noodles (for Passover, noodles can be omitted or replaced with kosher for Passover noodles)
Chopped herbs like dill or parsley for garnish

1) Place matzo balls in a sauce pan and add broth to cover.

2) Bring to a simmer

3) Warm bowls.

4) In each bowl, place 2 matzo balls. Top these with your favorite cooked noodles and root vegetables.

5) Fill bowl with the hot chicken broth.

6) Sprinkle with chopped herbs, like dill and parsley, before you serve.

Makes about 20 matzo balls


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