A Mean Matzo Ball
- 2 -3 chicken pieces, boiled in about
- 3 quarts water or 3 quarts prepared chicken stock
- 12 carrot
- 1 slice onion
- 1 stalk celery
- 2 teaspoons dried parsley flakes
- 2 teaspoons chicken bouillon
- 4 eggs, separated
- 1 cup matzo meal
- 4 tablespoons schmaltz (the fat that hardens on top of the broth or you may substitute butter, shortening or a combination)
- 12 teaspoon salt (kosher, of course...)
- 14 teaspoon pepper (white, if you don't want to see it in the final product)
- 1 tablespoon diced cooked carrot (from cooking stock)
- For homemade stock, I recommend no more than the amount of vegetables listed so as to not overpower the nice chicken.
- Boil until chicken is done.
- Remove vegetables, retaining carrot.
- Chill stock (I use tall jars) and skim fat(schmaltz).
- Drop 2 heaping T schmaltz into a quart bowl to which is added the egg yolks, matzo meal, salt and pepper.
- Mix until consistent.
- Beat the egg whites until frothy and gently fold into matzo meal mixture.
- Add enough stock to arrive at the desired consistency, something like cornbread batter or thin cream of wheat.
- Chill for at least 20 minutes.
- During this time you can re-heat the stock with how ever much chicken you choose, skinned and cleaned from the bone.
- To this I add various different brands of bullion cubes and/or granules to taste.
- Once chilled, the matzo ball mixture should be stiff, something like cold mashed potatoes.
- Gently form balls and drop into hot soup.
- I use my small ice cream or cookie scoop to make balls about the size of a golf ball.
- They will expand a bit during cooking.
- Do so for about 20 minutes at a smart simmer, turning once.
- Chop and add the carrot for a little color.
- Finally, stand back while everyone fights over it.