Penny Eisenberg: Recipe - Penny's Chicken Soup with Matzo Balls

Yummm

Penny's Chicken Soup with Matzo Balls

Serves 6-10 (18-22 matzo balls)

Some people like matzo balls that are lead sinkers – others like them light as a feather. With slight variations in the recipe, you can produce the exact kind that you like. The trick is in the method of mixing them. The matzo balls I like least are those made by following the recipe on the back of the matzo meal box that says to just mix all of the ingredients together. This makes for a matzo ball that is tough and coarse.

For the Soup
4 pounds chicken parts, including backs and necks,
or 1 roaster, if meat is desired
1/2 head of celery, washed and cut into 1" chunks
6 carrots, peeled and cut into 1" chunks
2-3 sprigs of fresh dillweed, optional
salt and pepper to taste
3 quarts water (or to cover chicken)

For the Matzo Balls
2 cups matzo meal
8 large eggs, room temperature
1/2 cup chicken stock, room temperature
1-3/4 teaspoons salt
pepper -- to taste
1/2 cup canola oil

Place the chicken, celery, carrots and dill into a large stockpot. Add the water, and a little salt (you can add more later), and pepper to taste. Bring to a boil, cover and simmer for 1-1/2 to 2 hours. Remove the chicken. If using the roaster, take the meat off of the bones and place in a covered container. Skim out the vegetables and place in the container with the chicken. Add a little broth to keep the meat moist. Cover and refrigerate until ready to use. Skim off as much fat as possible from the soup. If the soup lacks flavor, either add some powdered bouillon to taste, or simmer the soup down to concentrate the flavors. Taste the soup and adjust the salt and pepper to taste (do not add more salt until after reducing it, or it will be too salty). When the soup has the flavor you like, it can be used immediately to make the matzo balls, or can be refrigerated overnight.

The next day remove any fat that has solidified on the top of the soup (you can cook the matzo balls without refrigerating the stock, especially if you have done a good job of skimming off all fat, or if you are using canned stock).

The manner in which you make the matzo balls will determine whether they are dense or light.

For Dense and Coarse Balls
Lightly whisk together the eggs, salt, oil and chicken stock. Stir in the matzo meal all at once. Cover the bowl with plastic wrap and refrigerate 30-60 minutes.

For Firm Balls
Lightly whisk together the eggs, salt, oil, and chicken stock. Stir in the matzo meal, all at once. Cover with plastic wrap and refrigerate 4-8 hours.

For Light Balls
Lightly whisk together the eggs, salt, and oil. Whisk in the matzo meal a little at a time. Stir in the chicken stock. Cover with plastic wrap and refrigerate 4-8 hours.

For Light as a Feather Balls
Substitute seltzer for the chicken stock, and add 1/4 teaspoon more salt to the batter. Follow the directions for Light Balls, above.

Bring the stock to a simmer.

Using damp hands, shape the matzo mixture into balls about 1-1/4" in diameter. Drop each as it is made into the soup. Use a light touch for lighter balls, and pack them a little more firmly if you like dense ones. For the lightest balls, drop the dough by rounded tablespoonful instead of making balls. Cook, covered for 45 minutes. If serving immediately, add back in the reserved vegetables and chicken (if using). Let heat through, and then serve. Or, refrigerate the matzo balls in the broth overnight. If you don't like the way clear broth looks or feels in the mouth, finely chop some of the vegetables in the processor, and add them back to the broth.