June 29, 2016
Comfort Food, Soups/Stews, Poultry,
Chicken, Vegetables, Jewish, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Hanukkah, Passover, Rosh Hashanah, Sunday Dinner, Winter, Boil, Hand Mix/Whisk, Stove Top, Gluten-Free, Non-Dairy more
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"In my carefree young adult yrs (many decades ago), an older Jewish couple named Hazel & Meyer Greenberg took a shine to me & started inviting me to their weekly family dinners on Thurs nites. The meals were the highlight of my wk & always started w/Matzo Ball Soup, also known as the "Jewish penicillin". They believed it to be true, but I didn't care. I just loved the stuff! When the brisket was put on the table, I was in heaven again. Hazel had a "kitchen helper" who cooked & served the meals & she would put the soup & brisket leftovers in a take-home container for me. This Catholic girl "worshiped" that Jewish lady! The Carnegie Deli is a NYC midtown Manhattan institution that has been open for 75 yrs & serves up a whopping 1,500 matzo balls daily! This recipe is truly a part of my life history. (Times were not given, were estimated by me & overlap quite a bit as you are making the matzo balls while the consomme is simmering) ENJOY!"
Combine the 1st 4 ingredients w/6 cups water. Add Maggi seasoning, food coloring, salt & pepper. Bring to a boil. Turn down heat & simmer for 1 hr.
In a lrg bowl, mix the eggs, oil, water, matzo meal, Maggi Seasoning, salt & pepper until just incorporated.
Oil your hands. Working as gently as possible, form round balls about the size of a billiard ball.
Boil the matzo balls in the consommé until cooked through & soft (about 45 min).
Divide the matzo balls evenly between 4 lrg bowls, allotting 2 matzo balls & 2 cups consommé per serving.
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This was a very tasty soup! I did deviate slightly, due to very vocal family preferences regarding Matzo ball soup - everyone has an opinion on the "best" way to do it! Letting my own bias into the prep had me letting the matzo mix sit for 20 minutes before forming the balls. As expected, there was too much matzo dough for the amount of broth. And, I only made ping-pong sized balls, which when cooked grow double, but are the size we like. I also added some chopped carrot to the broth - again, family preference. I did like the idea of using the bony pieces of chicken, because they yield a much more flavorful broth. Thank you for posting this! Today is a rainy thundery day and this was perfect for lunch! Made for Culinary Quest 2016, team Pi Rho Maniacs.