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Ingredients Jump to Instructions ↓

  1. For consomme :

  2. 1 pound chicken necks, backs, and wings

  3. 1/2 ounce chicken base, such as Better Than Bouillon

  4. 1 celery stalk, roughly chopped

  5. 1 small white onion, quartered

  6. 1/4 teaspoon yellow food coloring

  7. Salt and pepper, to taste

  8. For matzo balls :

  9. 8 large eggs

  10. 1 cup liquid shortening or olive oil plus more for rolling matzo balls

  11. Scant 1 cup water

  12. 4 cups matzo meal

  13. 1/4 teaspoon Maggi Seasoning

  14. 3/4 teaspoons kosher salt

  15. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Make consommé : Combine first four ingredients with 6 cups water. Add Maggi seasoning, food coloring, and salt and pepper. Bring to a boil. Turn down heat and simmer for 1 hour.

  2. Make the matzo balls : in a large bowl, mix the eggs, oil, water, matzo meal, Maggi, salt, and pepper until just incorporated.

  3. Oil hands, then, working as gently as possible, form round balls about the size of a billiard ball.

  4. Cook the matzo balls : Boil matzo balls in consommé until cooked through and soft, about 45 minutes.

  5. Divide matzo balls evenly between four bowls, allotting 2 matzo balls and 2 cups consommé per serving.

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