Chef Andrew Zimmern explains how to prepare matzo ball soup.
Matzo Balls
Ingredients:
4 Tbs. finely minced onion
1 tsp. garlic powder
1 Tbs. kosher salt
3 large eggs, divided as follows: 1 yolk and 1 white mixed, 2 whites beaten stiff
2 Tbs. club soda
1 Tbs. oil
1-1/2 cups matzo meal
1 tsp. baking powder
1 tsp. baking soda
2 qts. rich chicken stock
Preparation:
Combine all the dry ingredients and set aside. Mix wet ingredients except the stock, which should be on your stove with a medium heat underneath it by this point. Mix the dry and wet ingredients, then cover the bowl super tight with plastic wrap and let stand for one hour. Roll into golf ball-size balls and drop into the simmering broth. Cook for 20 to 25 minutes, then cover.
Matzo Ball Stock
Ingredients:
8 cups chicken stock
1 whole 3 lb. chicken
2/3 cup sliced carrots
2/3 cup diced celery
2/3 cup diced onion
2/3 cup diced rutabaga
4 parsley sprigs
4 dill sprigs
1 Tbs. peppercorns
Preparation:
Place the stock in a 4-quart pot over high heat and bring to a boil. Place the chicken into the pot. Let soup return to a boil, then reduce heat to maintain a simmer. Simmer for 90 minutes and remove chicken to a plate to cool. Shred the meat, discarding the bones and skin. Place the vegetables, herbs and spices into the pot, bring back to a simmer and cook for another 20 minutes. Add the chicken met to the pot. When matzo balls are finished cooking, season soup and serve in bowls with the balls.
Guests Andrew Zimmern
Professional Chef and Culinary Expert, Food Works Inc.
1116 Raymond Ave.
St. Paul, MN 55108
Phone: 651-335-7456
E-mail:
chefaz@visi.com
Also in this Episode
)
