Muriel's Chicken Soup with Almond Matzo Balls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This soup, actually my mother's recipe, is traditionally served at Passover, but it's so good that my family likes to make it all year round. A little chicken stock goes into the matzo balls, and the rest makes up the soup base. You can also use canned chicken broth, but for the best-tasting and most authentic soup, we think nothing beats homemade chicken stock. Active time: 40 min Start to finish: 1 1/2 hr Ingredients:
2 large eggs |
2 tablespoons vegetable oil |
1/2 cup matzo meal |
1/2 cup whole almonds with skins (2 oz), coarsely chopped |
2 tablespoons chopped fresh dill |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon cinnamon |
6 1/3 cupschicken stock or broth |
garnish: fresh dill sprigs |
Directions:
1. Make matzo balls: Beat together eggs and oil in a bowl. Add matzo meal, almonds, dill, salt, pepper, cinnamon, and 1/3 cup stock, stirring until blended. Cover surface of mixture with plastic wrap and chill at least 2 hours.
2. Shape and cook matzo balls: Bring a 6-quart pot of salted water to a simmer.
3. Roll matzo mixture into 1-inch balls (about 25) with dampened hands and transfer to an oiled plate.
4. Cook matzo balls in simmering water, covered, until cooked through, about 40 minutes. To test for doneness, halve a matzo ball: It should have a moist, uniform texture (if it's not quite ready, there will be a dry, yellowish center).
5. While matzo balls are cooking, bring remaining 6 cups stock to a simmer and season with salt and pepper. Transfer matzo balls with a slotted spoon to broth and simmer, uncovered, 5 minutes. Serve hot.
6. Cooks' note: ·Matzo-ball mixture can be chilled up to 1 day.
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