Truffled, Shiitake Matzo Ball Soup |
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Prep Time: 100 Minutes Cook Time: 30 Minutes |
Ready In: 130 Minutes Servings: 1 |
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Ingredients:
3 tablespoons rendered chicken fat, melted (schmaltz) |
1/4 cup chicken stock, plus 2 quarts chicken stock |
1 tablespoon truffle oil |
1/2 teaspoon salt |
4 large eggs |
1 cup matzoh meal |
shiitake gribenes, recipe follows |
skin from 4 chicken thighs |
1 large onion, chopped in large chunks |
2 cloves garlic coarsely chopped |
2 ounces shiitake mushrooms, cut in chunks |
salt and pepper |
Directions:
1. Mix together schmaltz, stock, truffle oil, salt, and eggs. Thoroughly mix in matzo meal. Refrigerate for 1 hour. Form into golf balls and stuff with a teaspoon of shiitake gribenes in the center, and cook, covered, in 2 quarts of boiling chicken stock for 20 minutes until light as a feather but also heavy as a cannon ball.
2. You may substitute duck or goose schmaltz (not ortelon schmaltz, it's too bony) You can use a little more salt, but it's not good for you.
3. Shiitake Gribenes:
4. Saute chicken skin until fat exudes and lightly golden. Saute onion until deep golden brown. Add garlic and saute for 2 minutes. Strain to separate solids from oil and reserve both. Saute mushrooms in 1 tablespoon of the oil in the pan until wilted.
5. Remove shiitakes and reserve for the matzoh balls. Nosh on the gribenes, shmeared on rye bread.
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