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Matzo Ball Soup

Posted: April 2nd, 2010 | Author: | Filed under: Dinner | Tags: , , , | No Comments »

Today was a rainy day off, so I sat in my house cleaning and decided that it was a perfect day to make some rich chicken stock for some Matzo Ball soup. I broke every single passover dietary law yesterday at the Edible Art Contest, so I decided that I was going to make up for it with tonight’s dinner.

Around noon, I went to Drewes’ and got myself about 3 pounds of frozen chicken backs. Sure, I could have roasted a chicken, and then used the carcass, but chicken backs give the nicest flavor, and Drewes’ carries bags of the bones specifically for stock making at only 99 cents/pound. It’s a bargain!

When I got home, I wanted to refresh my stock making skills, so I decided to head to the You-tubes, to watch this episode of Alton Brown (part one and part two). People forget how handy Youtube is for learning kitchen skills. You can look up an Yiddish bubbe making kreplach, or any culture’s grandmother making their traditional foods. Seriously, try it, it’s fun!

And so after 20 minutes of Alton’s best advice, I dumped the chicken backs into my big Le Creuset, added a few carrots, a few stalks of celery, a quartered onion, a big handful of parsley, about 10 Szechuan peppercorns, and covered it all with cold water. I brought it to a boil, and then simmered the golden brew, uncovered, for about 5 hours. At which point I made my matzo balls, unceremoniously, with Manischewitz mix. Well, Manischewitz mix made with some tasty Tomales pasture raised eggs. I dumped them in the strained stock, and then served it with the 5-hour stock carrot and some fresh dill.

It’s not my grandmother’s, but it was a pretty good consolation. If you want to make everything from scratch, I’d highly recommend Deb’s recipe for Matzo Ball Soup on Smitten Kitchen.

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