tneah
Cathlete
My DH is Jewish(born and raised in the Bronx back in the 50's) and swears my matzo ball soup tastes like Grandma's. :7 I made it up in my head, so bear with me.
Stock:
1 whole chicken cut up
5 stalks celery chopped
5 large carrots chopped
1 small onion chopped
salt and pepper-a crockpot or large stockpot. Put the whole sha-bang into the pot and cover with lots of water, add a little salt and pepper, bring to a boil, then reduce and let simmer on stove all day long, checking occasionally to salt and pepper to taste.
You can use an already cooked bird, just tear it up and toss it into the water with the veggies...the cooked bird works well in the crockpot especially.
Now take your stock and strain into a big pot. Now take pieces of the chicken and tear them up into smaller (or bigger if you like) pieces and put into stock, along with the veggies, I make sure the veggies are small pieces and not alot of them, its stock, not veggie soup.
Matzo balls:
I usually buy the matzo meal (kosher kind of course) at the store and follow the directions on the box.:+ When I make them myself this way, they always "sink" for some reason, but DH loves them this way. Buy the matzo ball mix if you want "floaters".
So mix it all up and form your matzo balls...get that stock boiling on the stovetop and drop your balls in.
I like "big balls" so mine resemble small baseballs! I let them boil for about thirty minutes or longer depending how dense they are. Of course if you are using the matzo ball mix from a box, and making them smaller, you will not have to cook as long.
Enjoy!
Stock:
1 whole chicken cut up
5 stalks celery chopped
5 large carrots chopped
1 small onion chopped
salt and pepper-a crockpot or large stockpot. Put the whole sha-bang into the pot and cover with lots of water, add a little salt and pepper, bring to a boil, then reduce and let simmer on stove all day long, checking occasionally to salt and pepper to taste.
You can use an already cooked bird, just tear it up and toss it into the water with the veggies...the cooked bird works well in the crockpot especially.
Now take your stock and strain into a big pot. Now take pieces of the chicken and tear them up into smaller (or bigger if you like) pieces and put into stock, along with the veggies, I make sure the veggies are small pieces and not alot of them, its stock, not veggie soup.
Matzo balls:
I usually buy the matzo meal (kosher kind of course) at the store and follow the directions on the box.:+ When I make them myself this way, they always "sink" for some reason, but DH loves them this way. Buy the matzo ball mix if you want "floaters".
So mix it all up and form your matzo balls...get that stock boiling on the stovetop and drop your balls in.
I like "big balls" so mine resemble small baseballs! I let them boil for about thirty minutes or longer depending how dense they are. Of course if you are using the matzo ball mix from a box, and making them smaller, you will not have to cook as long.Enjoy!
