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Matzoh balls are most likely served on every Jewish table during Passover, and not to mention every serious dinner year round. It occurred to me the other day that it is in fact a sort of dumpling and why not combine it with a favorite classic American dish. Feel free to spice the matzoh balls with your favorite spice or add any herbs you like.
8 to 12
Lior Lev Sercarz
1 1/4 cups matzoh meal (do not use a pre-made mix please)
2 teaspoons salt
1 cup boiling water
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
3 chicken legs
2 carrots, washed and cut in 1/2 inch slices
1 onion, peeled and diced
2 celery stalks, washed and cut in 1/2 inch slices
1/2 cup diced leeks, green and white parts
4 sprigs of fresh dill, washed and leaves removed
4 sprigs of parsley, washed and leaves removed
4 sprigs of cilantro, washed and leaves removed
1/3 cup chopped scallions
Fresh lemon juice
Fill a pot with 4 quarts of cold water. Add the chicken, carrots, onion, celery, leeks, limon omani, Chios spice and a few pinches of salt. Bring to a simmer and cook for about 35 minutes. Remove the chicken and vegetables from the pot and set aside to cool. Continue cooking the soup over low heat. Once the chicken has cooled down a bit remove the skin and bones and pull the meat apart. Return the bones and skin to the pot and cook for another 25 minutes. Using a slotted spoon, remove all the bones and skin and then continue simmering.
Place the matzoh meal, salt and Coquelicot spice in a bowl and mix. Add the chopped herbs and mix again. Whisk the olive oil into the boiling water and add to the matzoh mix. Using a rubber spatula mix everything and set aside for 5 minutes. It will be very chunky no worries.
Whisk the 2 eggs and add them to the matzoh, then mix with your hands to obtain a sort of sticky dough. Shape small balls from the dough. The balls should be about 1-inch in diameter and you should get about 40 of them. Cook the matzoh dumplings in the simmering broth for about 10 minutes and then remove them and set aside.
Add the cooked vegetables, chicken meat and dumplings to the soup and season to taste with salt if needed and a drizzle of olive oil. Divide the soup between 6 to 8 bowls and garnish with the dill, cilantro and parsley leaves. Sprinkle some of the chopped scallions on top and drizzle with lemon juice.
• You can make this a vegetarian dish by not using the chicken and just making a great vegetable broth.
• Add some cooked chickpeas to the soup or cooked lentils.
Questions? Contact firstname.lastname@example.org