MATZO BALL SOUP
everyone's favourite soup
recipe care of Chef Tyler Shedden
make ahead: good in refrigerator for three days or freezes well up to a month
2 to 3 pounds chicken bones
3 chicken thighs
1 large onion
1 medium carrot
2 celery stalks
2 garlic cloves
⅛ tsp whole peppercorns
1 bay leaf
6 litres water
HOW TO MAKE THE BROTH
Roast chicken bones at 375F until dark golden brown.
Once browned, deglaze the pan with a little water and scrap all the crusty bits up and add to a large stock pot.
Combine all ingredients, minus the chicken thighs, in stock pot and bring to a boil.
Once boiling, reduce to a gentle simmer.
Skim off any impurities from the top of the stock and discard. Leave as much fat as possible in the stock.
Cook for 4 hours on simmer.
Next, add in the 3 chicken thighs and cook for a further 1 and ½ hours.
Remove the chicken thighs and set aside to cool.
Strain the stock and discard all the vegetables, spices and bones.
Once the thighs are cool enough to handle, pick the meat off of the bone and reserve.
MATZO BALL INGREDIENTS
½ tsp kosher salt
3 tbsp grated onion
1 clove garlic, grated using a microplane
4 tbsp schmaltz (Yiddish for rendered chicken fat) or grapeseed oil
1 tsp fresh parsley, chopped
1 tsp fresh dill, chopped
1 tsp fresh tarragon, chopped
1 cup matzo meal
HOW TO MAKE THE MATZO BALLS
Whisk the eggs with a fork.
Add the salt, onion, garlic, schmaltz and herbs. Mix.
Add matzo meal and mix well.
Portion balls with a tablespoon. Roll between your palms to form a ball. Repeat.
2 celery stalks
cooked chicken thigh meat (from earlier before)
1 tbsp fresh chopped parsley
1 tbsp fresh chopped dill
1 tbsp fresh chopped tarragon
PUT IT ALL TOGETHER
Dice the carrot and celery into ½ inch cubes.
Bring the chicken stock back to a boil.
Add diced carrots, celery and matzo balls.
Simmer gently for 40 minutes.
Add the cooked thigh meat and fresh herbs.
Taste for right amount of seasoning. Add kosher salt and pepper if desired.