MATZO BALLS:
4 eggs
2 ounces water
2 ounces chicken fat or butter, softened
4 ounces matzo meal
salt and white pepper, to taste
RICH CHICKEN BROTH:
8 pounds chicken pieces (8 to 10 lbs)
10 quarts chicken stock
1 pound mirepoix
SACHET:
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon peppercorns, crushed
10 parsley stems
salt and pepper
fresh parsley as needed for garnish, chopped
Servings: 24
To make matzo balls:
1. Beat the eggs with the water. Stir in the fat.
2. Add matzo meal, salt and pepper. The batter should be as thick as mashed potatoes.
3. Chill for at least 1 hour.
4. Bring 2 quarts of water to a gentle boil. Using a #70 portion scoop, shape the batter into balls. Carefully drop each ball into the hot water. Cover and simmer until fully cooked, approximately 30 minutes. Remove the matzo balls from the water and serve in hot chicken soup.
Yield: 48 balls
To make rich chicken broth:
1. Simmer the chicken in the stock for 2 hours, skimming as necessary.
2. Add the mirepoix and sachet. Simmer for another hour.
3. Strain and degrease the broth. Adjust seasonings.
4. Bring to a boil at service time. Portion into heated bowls, garnish with one or two matzo balls and chopped parsley.
Yield: 2 gallons (8 liters)
4 eggs
2 ounces water
2 ounces chicken fat or butter, softened
4 ounces matzo meal
salt and white pepper, to taste
RICH CHICKEN BROTH:
8 pounds chicken pieces (8 to 10 lbs)
10 quarts chicken stock
1 pound mirepoix
SACHET:
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon peppercorns, crushed
10 parsley stems
salt and pepper
fresh parsley as needed for garnish, chopped
Servings: 24
To make matzo balls:
1. Beat the eggs with the water. Stir in the fat.
2. Add matzo meal, salt and pepper. The batter should be as thick as mashed potatoes.
3. Chill for at least 1 hour.
4. Bring 2 quarts of water to a gentle boil. Using a #70 portion scoop, shape the batter into balls. Carefully drop each ball into the hot water. Cover and simmer until fully cooked, approximately 30 minutes. Remove the matzo balls from the water and serve in hot chicken soup.
Yield: 48 balls
To make rich chicken broth:
1. Simmer the chicken in the stock for 2 hours, skimming as necessary.
2. Add the mirepoix and sachet. Simmer for another hour.
3. Strain and degrease the broth. Adjust seasonings.
4. Bring to a boil at service time. Portion into heated bowls, garnish with one or two matzo balls and chopped parsley.
Yield: 2 gallons (8 liters)
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