There are two types of cooks – those who scramble through recipes and old notes trying to recreate the meals of their childhood and serve the same traditional dishes each year, and those who want their meal to be modern and sophisticated. They watch food shows on television and browse through gourmet cookbooks for inspiration.But whichever type of cook you are, there is one indisputable dish that will be on almost everyone’s menu year after year – chicken soup with matzah balls – like your bubbie made.
When buying chicken to make soup, it’s preferable to use large chickens because they are meatier.
4-5 lb. chicken and bones cut into eight pieces
1 or more turkey necks
16 cups water
1 large onion peeled and cut in half
2 stalks of celery, cut in 1/2-in. pieces
1 small parsnip root, peeled
1 small celery root, peeled and cut into quarters
3 large carrots, peeled and cut into 1/4- to 1/2-in. rounds
5 garlic cloves
1 tbsp. paprika
1/2 bunch fresh parsley
1/2 bunch fresh dill
2 bay leaves
salt and pepper
Wash the chicken pieces and turkey neck and place in a large stockpot. Add all vegetables and top with water. Add remaining ingredients. Bring to a simmer and skim. Let simmer, half covered, for about 2 hours. For best results and a clear, flavourful broth, do not let the soup boil at any time. Season with salt and pepper to taste. Serves 8-10.
Tips for serving: Cool before refrigerating. Before reheating, skim all the fat from the top and discard. The soup can be served with or without the vegetables. I like to pass the vegetables and necks separately and let guests serve themselves.
If you end up with leftover matzah balls, they’re delicious sautéed in oil with browned onions and served as a side dish.
1 cup water
1/2 cup margarine or vegetable oil
1 cup matzah meal
3 eggs
1/4 cup chopped fresh parsley
1/2 tsp. kosher salt
pinch of white pepper
In a saucepan bring water and margarine to a boil. While still on the flame, carefully add matzah meal and salt and mix together to make a paste (about 1 minute). Cool to a temperature comfortable to the touch. Add the eggs one by one (if the mixture is too hot, the eggs will coagulate), mixing after each addition until eggs are completely dissolved into the mix (this step can be done by electric mixer).
Bring a large pot with salted water to a boil.
With wet hands, shape the mixture into balls and drop into boiling water. Make the balls smaller than desired since they will almost double in size while cooking.
Boil for about 45-50 minutes until the balls float. Remove with a slotted spoon. Makes about 24.
Serve as an appetizer
1 tbsp. vegetable oil
1/4 cup chopped onion
1 oz. dried porcini mushrooms
1/4 cup kosher dry red wine
1 lb. mixed wild mushrooms such as oyster, cremini and shiitake
1/2 tsp. salt, or to taste
1/2 tsp. pepper, or to taste
2 tbsp. lemon juice
Combine vegetable oil and onion in a wide skillet. Cook over medium heat until translucent, about 5 minutes. Combine dried mushrooms with 2 tablespoons of hot water and red wine. Allow them to soak a few minutes until soft, then drain and chop the mushrooms, reserving the soaking liquid.
Chop the fresh mushrooms. Add to onions. Add porcini. Cook on high heat for 2 to 3 minutes. Add reserved water/wine mixture. Cook another minute or so.
If blend is too dry, add a little more wine. Purée in a blender. Then add salt, pepper and lemon juice. Makes about 1 cup.
