Known as ‘Jewish penicillin’, this soup is inspired by wintertime in New York where many Jewish delis and restaurants have their own versions. This version is not kosher as it contains ghee. Traditional versions use ‘schmaltz’ which is rendered chicken fat.
Ingredients
Matzo balls
Method
Main
1.For matzo balls, beat egg yolks with garlic and 2 tsp sea salt until thick and pale. Separately mix ghee and 60ml hot water until well combined. In a separate bowl, beat eggwhites until soft peaks form. Gently fold eggwhites into yolk mixture until combined, then fold in matzo meal and ghee mixture. Refrigerate for 1 hour. Bring a large saucepan of salted water to the boil. With wet hands, roll tablespoons of matzo mixture into walnut-sized balls, drop into boiling water and simmer until double in size (25 minutes). Matzo balls will keep refrigerated for up to a week. Makes 20 balls.
2.Meanwhile, combine chicken, carrot, celery, onion, garlic, thyme and bay leaf in a large saucepan and add enough cold water to cover (about 3½ litres). Bring to the boil and simmer over low heat until chicken is cooked and falling from the bone (1½ hours). Remove chicken and strain stock through a fine sieve into a clean saucepan (discard solids). Season to taste and keep warm. Stock will also keep refrigerated for up to 3 days.
3.Meanwhile, cook pasta in boiling salted water until al dente. Drain. Remove chicken meat from bone (discard skin and bones), shred meat into thin strips and add to stock with the pasta. Add matzo balls and simmer over medium heat until warmed through (8-10 minutes). Divide between bowls and serve scattered with chopped herbs.
Matzo meal is from matzo, a cracker-like flatbread made of plain flour and water. It is available from select delicatessens and the kosher section of select supermarkets.
Drink Suggestion: Something a little different such as an amontillado sherry. Drink suggestion by Franck Moreau
Notes
