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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 12 |
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Directions: Make the soup a day ahead:
Combine the ingredients in a large stockpot and bring to a boil. Reduce
heat to a simmer and cook, uncovered for 2 hours. Strain, and taste the
chicken; if it's not too dry, reserve the meat for another use. Discard
the other solids. Cool the soup, cover and refrigerate overnight. Lift
off fat and discard. Chill soup until ready to use.
To make the matzo balls:
Whisk eggs lightly in a bowl. Whisk in schmaltz, seltzer, chives, salt and
pepper. Stir in matzo meal until smooth, but do not overmix. Cover and
refrigerate until very cold, at least 2 hours (or overnight).
To cook the matzo balls:
Bring a large, wide pot of generously salted water to a boil. Form 24
1inch balls with an ice cream scoop dipped in cold water. With moistened
hands, drop matzo balls one by one into the boiling water, cover, and
reduce to a simmer. Cook, without lifting the lid for 40-50 minutes.
Remove the balls with a slotted spoon and set aside at room temp, covered
with plastic, until you are ready to serve the soup (up to 2 hours). Bring
the chicken soup to a simmer in a large pot. Transfer cooked matzo balls
to soup, let warm for 5 minutes, then add julienned leek and carrots.
Turn off the soup and let rest a minute or two.
Ladle into bowls, allowing a couple of matzo balls per person. Garnish
with chives and serve.
Contributor: Lisa Weiss' recipe SF Magazine April 2000
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