Matzo Ball Soup Served with Maine-ly Drizzle's Certified Kosher Garlic Basil Fettuccine Gourmet Fres
Lunch - Brunch - Dinner
- 1 3 -to-4-pound chicken
- 3 stalks celery, halved
- 2 medium carrots, halved
- 1 onion, halved
- 5 plum tomatoes, quartered
- 3 sprigs parsley
- 3 sprigs dill
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 2 whole cloves
- Kosher salt
- For the matzo balls:
- 4 large eggs
- 3 tablespoons grated shallot or onion, squeezed dry
- 1 small clove garlic, finely grated
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon ground ginger
- 1 tablespoon finely chopped fresh dill, plus small sprigs for topping
- 1 tablespoon minced fresh parsley
- 1 cup matzo meal
- Kosher salt
For the broth:
Make the broth: Put the chicken, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns, cloves and 2 teaspoons salt in a large pot. Add enough cold water to cover by 1 inch.
Bring to a simmer over medium-high heat; reduce the heat to maintain a low simmer and cook, skimming off the foam occasionally, 3 hours. Strain, discarding the solids. Let cool until the fat rises to the surface. (The broth can be made up to 3 days ahead; cover and refrigerate.)
Skim off the fat, reserving 2 tablespoons fat for the matzo balls.
Make the matzo balls: Whisk the eggs and reserved chicken-broth fat in a bowl. Stir in the shallot, garlic, lemon zest, ginger, dill, parsley, matzo meal, 1/4 cup of the prepared broth and 1 3/4 teaspoons salt.
Cover and chill at least 2 hours or overnight. Roll heaping teaspoonfuls of dough into balls with damp hands. Cover and chill until ready to cook, up to 8 hours.
Bring a large pot of salted water to a boil. Add the matzo balls and reduce the heat to maintain a low simmer; cover and cook until the balls are tender, 35 minutes. Meanwhile, warm the prepared broth. Drain the matzo balls and serve in the warm broth.
Top with dill