In time for passover, dig into this comforting matzo ball soup courtesy of The Restaurant at the Norton.
4 lbs. chicken bones
3 qts. water
½ lb. onion, large dice
½ lb. carrot, large dice
¼ lb. celery, large dice
2 each bay leaf
1 tbsp peppercorn whole
¼ bunch thyme
¼ bunch parsley
2 qts. prepared or purchased chicken stock
1cup matzo meal, Manischewitz brand preferred
2 tsp. baking powder
4 each eggs, whole
4 tbsp vegetable oil
1 tsp. kosher salt
½ lb. chicken, cooked & pulled
4 oz. celery, thin slice bias
1 oz. celery, hearts only
¼ bunch thyme, picked
• Rinse the chicken bones and place in a large stockpot.
• Add the water to the chicken bones and bring to a boil over low heat.
• Skim the surface of the stock to remove any impurities as the stock cooks.
• Simmer the stock for approximately 4 hours.
• In a small piece cheesecloth, combine the bay leaf, peppercorn, thyme and parsley.
• Add the vegetables and herb sachet in the last hour of cooking
• Strain stock and use right away for soup or cool stock. (Stock can be refrigerated or frozen at this point until needed.)
Note: Had roasted chicken the night before? Save the bones to use for stock preparation.
• In a bowl, whisk together the eggs and fat.
• In another bowl, combine the matzo meal, baking powder and salt. Add the egg mixture in one addition. Mix with fork until just combine. Don’t over mix.
• Wrap the matzo mix with plastic and refrigerate for 1 hour.
• Bring 1 ½ quarts of stock to a boil, scoop matzo ball mix into 1 to 2-inch balls and place in stock.
• Cook matzo ball for 30 to 40 minutes until double in size and cooked through.
• Add remainder of stock, celery and thyme and simmer for an additional 5 to 8 minutes.
• Garnish with celery hearts.
Photography by: Courtesy of The Restaurant at the Norton + Constellation Culinary Group