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Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Vegetable oil

  2. 1 Chicken - (abt 3 lbs) - cut into pieces

  3. 2 Onions - cut 1" pieces (large)

  4. 12 cups 2844ml Water

  5. 3 Celery stalks - cut 1" pieces

  6. 3 Fresh parsley sprigs

  7. 2 Bay leaves

  8. Matzo Balls

  9. 1 oz 28g Dried shiitake mushrooms

  10. 2 cups 474ml Hot water

  11. 1/3 cup 20g / 0.7oz Chicken fat

  12. (reserved from stock or purchased)

  13. 4 Eggs (large)

  14. 2 tablespoons 30ml Chopped fresh chives

  15. 1 1/2 tablespoons 22ml Minced fresh tarragon

  16. 1 1/2 tspns dried tarragon, crumbled

  17. 1 1/2 teaspoons 7 1/2ml Salt

  18. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  19. 1 cup 237ml Unsalted matzo meal

  20. 3 1/2 Water - (14 cups)

  21. To Finish

  22. 1 teaspoon 5ml Minced fresh tarragon

  23. 1/4 tspn dried tarragon, crumbled

  24. Salt - to taste

  25. Freshly-ground black pepper - to taste

  26. Minced fresh chives - for garnish

Instructions Jump to Ingredients ↑

  1. For Soup: Heat oil in heavy large pot over medium-high heat. Add chicken and onions and cook until brown, stirring frequently, about 15 minutes. Add 12 cups water, celery, parsley and bay leaves. Bring to boil, skimming surface.

  2. Reduce heat and simmer gently until reduced to 8 cups, about 5 hours. Strain into bowl. Cover and refrigerate until fat solidifies on top. (Can be prepared 2 days ahead.) Remove fat form soup and reserve fat for matzo balls.

  3. For Matzo Balls: Place shiitake mushrooms in small bowl. Pour 2 cups hot water over. Let soak until softened, about 30 minutes.

  4. Melt 1/3 cup chicken fat and cool. Combine melted chicken fat, 1/4 cup shiitake soaking liquid (reserve remainder), eggs, 2 tablespoons chives, 1 1/2 tablespoons tarragon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in medium bowl and beat to blend. Mix in matzo meal. Cover and refrigerate 3 hours. (Can be prepared 1 day ahead. Cover mushrooms in soaking liquid and refrigerate.)

  5. Measure 3 1/2 quarts water into large pot. Salt generously and bring to boil. With dampened hands, form cold matzo meal mixture into 1-inch balls and add to boiling water. Cover and boil until matzo balls are cooked through and tender, about 40 minutes. (To test for doneness, remove 1 matzo ball and cut open.) Transfer matzo balls to plate, using slotted spoon. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)

  6. To Finish: Drain mushrooms, reserving liquid. Thinly slice mushrooms, discarding stems. Combine remaining mushroom soaking liquid, mushrooms, chicken soup and 1 teaspoon fresh tarragon in heavy large saucepan and bring to simmer. Season to taste with salt and pepper. Add matzo balls and simmer until heated through. Ladle soup into bowls. Garnish with chives and serve.

  7. This recipe yields 8 servings.

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