GRANDMA BESSIE'S CHICKEN MATZO BALL SOUP
This is not a typical Matzo Ball recipe. Rather, this is a recipe that has been used mostly for holidays and special occasions as itcontains ground chicken breasts. In Eastern Europe, Italy and the Mid-East, where Grandma Bessie's recipes have their origin, it was an expensive luxury to make such a soup.
1 chicken breast fillet, 2 halves, skinned and trimmed of fat
8 cups home made chicken broth (recipe follows)
3 eggs lightly beaten
3 tbs schmaltz*, unsalted butter or vegetable oil (preferably schmaltz)
1 tsp salt
1/8 tsp ground nutmeg
1/8 tsp ground white pepper
3/4 cup matzo meal
Grind or finely chop the chicken breast. Combine eggs, 1/4 cup broth, schmaltz, salt, pepper, nutmeg, matzo meal and ground chicken breasts and mix well using your hands. Set aside in the refrigerator for at least an hour.
Bring the broth to a boil. Meanwhile, shape the chicken mixture into about 12 balls and drop directly into the boiling stock. When the stock comes to the second boil reduce the heat and simmer, covered, for about 20 minutes. Serve immediately.
*Schmaltz is rendered chicken fat, and can be purchased at Kosher butchers. One may use unsalted butter, lard or vegetable oil as well, but the results won't taste quite the same and will not be authentic.
CHICKEN BROTH
4-lbs Chicken backs, necks, wings
4-qts water
2 carrots, quartered
1 large onion, quartered
2 med-large celery stalks, trimmed, quartered
5 peppercorns
Add chicken to cold water, bring to boil and turn down heat Add vegetables, simmer, skimming foam as needed. Simmer partially covered for 2 - 6 hours, add peppercorns last hour.
This is not a typical Matzo Ball recipe. Rather, this is a recipe that has been used mostly for holidays and special occasions as itcontains ground chicken breasts. In Eastern Europe, Italy and the Mid-East, where Grandma Bessie's recipes have their origin, it was an expensive luxury to make such a soup.
1 chicken breast fillet, 2 halves, skinned and trimmed of fat
8 cups home made chicken broth (recipe follows)
3 eggs lightly beaten
3 tbs schmaltz*, unsalted butter or vegetable oil (preferably schmaltz)
1 tsp salt
1/8 tsp ground nutmeg
1/8 tsp ground white pepper
3/4 cup matzo meal
Grind or finely chop the chicken breast. Combine eggs, 1/4 cup broth, schmaltz, salt, pepper, nutmeg, matzo meal and ground chicken breasts and mix well using your hands. Set aside in the refrigerator for at least an hour.
Bring the broth to a boil. Meanwhile, shape the chicken mixture into about 12 balls and drop directly into the boiling stock. When the stock comes to the second boil reduce the heat and simmer, covered, for about 20 minutes. Serve immediately.
*Schmaltz is rendered chicken fat, and can be purchased at Kosher butchers. One may use unsalted butter, lard or vegetable oil as well, but the results won't taste quite the same and will not be authentic.
CHICKEN BROTH
4-lbs Chicken backs, necks, wings
4-qts water
2 carrots, quartered
1 large onion, quartered
2 med-large celery stalks, trimmed, quartered
5 peppercorns
Add chicken to cold water, bring to boil and turn down heat Add vegetables, simmer, skimming foam as needed. Simmer partially covered for 2 - 6 hours, add peppercorns last hour.
