Tuesday, April 28, 2009

Good ol' knaidel soup

As promised, I made a big ol' pot o' matzo ball soup last night ... about two and a half weeks late. Here 'tis:

I don't want to toot my own horn, but my latest batch of matzo ball soup was pretty damn good. I toted about 90 percent of what I cooked to work with me today, and my co-workers devoured it with smiles upon their faces (ask Eric J. if you don't believe me).

Here's my recipe for simple matzo ball soup, for those who wanna know ...

Joltin' Django's Matzo Ball Soup

4 split chicken breasts
5 carrots, peeled and cut into large chunks
2 medium white onions, large-diced
2 tablespoons kosher salt (more to taste)
1 tablespoon course black pepper
1 tablespoon dried thyme
8 cups water
1 1/2 cups matzo meal
1 egg


Place chicken breasts in a deep backing pan lined with foil. Cook for 45 minutes at 350 degrees. Place cooked chicken on a plate to cool for 20-25 minutes; reserve rendered juices.

Lightly beat egg in a mixing bowl. Add matzo meal and chicken juice. Mix well and let stand for 15 minutes.

Pour water into a heavy-bottomed pot and add carrots and onions. Place pot on stove and turn to "high." While pot is heating, shred chicken (discarding skin and bones). When pot begins to boil, add salt, pepper, and thyme. Turn heat to medium-low and cover.

Meanwhile, roll matzo mixture into balls 1/2-inch in diameter. Drop balls into pot until all of the mixture is gone. Lower heat to slow-simmer.

Simmer soup for 25 minutes. Add additional salt and pepper as needed, and serve with seasoned matzo "crackers."


Mister Jimmy said...

I saw none of this soup nor any evidence of such and Mr. Eric J. made no mention of this mysterious soup, but perhaps he was distracted by the recipe for rump roast I left him.

Anonymous said...